Crispy Zucchini Black Bean Tacos
May 25, 2024 08:16 AM
These crispy zucchini black bean tacos are quick and easy to make with an irresistible avocado dipping sauce.
Crispy black bean tacos are always a winner…but let’s sneak some extra veg in there too!
This simple recipe has become a favorite vegetarian dinner here in our house, especially on busy weeknights. Just sauté up a quick and zesty taco filling with zucchini, black beans and seasonings. Fold the tortillas up with the filling and cheese and cook in the same pan until perfectly crispy and melty. Blend up a refreshing avocado salsa verde for dipping. And then dive on in.
These crispy tacos are nothing fancy, but they are super flavorful and crunchy and hit the spot every time. And I love that they’re a low-cost, protein-packed, gluten-free, meatless option that comes together easily in less than 45 minutes (or less if you’re moving quickly!). So the next time you’re craving tacos, grab some black beans and zucchini and let’s make some vegetarian tacos together!
Ingredients:
TACO:
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 medium (12-ounce) zucchini, diced into 1-cm pieces
- 4 large cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoons each: fine sea salt, ground cumin
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/2 cup beer or vegetable broth
- 12 small flour or corn tortillas
- 2 cups (8 ounces) shredded Mexican-blend cheese
AVOCADO SAUCE:
- 1 ripe avocado, peeled and pitted
- 2 large cloves garlic
- 2 cups fresh cilantro leaves
- 1/3 cup lime juice
- 1 tablespoon honey
- 1 teaspoon each: fine sea salt, ground cumin
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
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