There are so many delicious variations on the taco. Some of my favorites are fish tacos, chicken tacos, or tacos made with seasoned ground turkey. I also like to have a few vegetarian taco options to turn to, and these zucchini and black bean tacos are perfect for those times. They are filled with grilled red onions and zucchini, as well as black beans, tomatoes, and cheese. While I do enjoy a white flour tortilla every once in a while, most of the time I try to choose healthier whole-wheat tortillas, and that’s what I did for this meal. Not only are these tacos tasty, they are good for you and easy to prepare as well. That’s a triple win in my kitchen!
Zucchini and Black Bean Tacos
Makes 4 servings
Ingredients:
- Olive oil
- 2 zucchini, halved width-wise and then cut into thirds length-wise
- 1 small red onion, peeled and cut into 1/2-inch thick rounds
- Salt & pepper
- One 15 oz. can black beans, rinsed and drained
- 1 clove garlic, minced
- ½ tbsp. chili powder
- 1 tsp. cumin
- ¼ tsp. onion powder
For serving:
- 8 tortillas, preferably whole-wheat
- Tomatoes, chopped
- Grated Monterey jack cheese
Directions:
- Heat a grill pan over medium heat; brush with olive oil. Place zucchini and red onion slices in the pan and brush the tops lightly with olive oil; sprinkle with salt and pepper. Grill 4-6 minutes per side, until just tender. Remove to a plate or cutting board to let cool slightly.
- Meanwhile, combine black beans, garlic, chili powder, cumin, onion powder, and ¼ cup water in a skillet. Cook over medium-low heat until most of the liquid has evaporated, about 6 minutes.
- Cut the zucchini and red onion into 1/2-inch pieces and add to the skillet with the black beans; cook one minute to heat through.
- Warm the tortillas between two damp paper towels in the microwave, about 45-60 seconds. To serve, place some of the zucchini mixture down the center of each tortilla, and top with the fresh tomatoes and Monterey jack cheese.
Source: Kristine’s Kitchen Original
