Get ready to transform your taco Tuesday into a culinary adventure that will tantalize your taste buds and leave you craving more! These black bean and zucchini tacos are not just another recipe – they're a vibrant, plant-powered masterpiece that combines the creamy richness of avocado, the freshness of cilantro, and the hearty goodness of black beans in one irresistible package. Whether you're a die-hard vegetarian, a health-conscious foodie, or simply someone who loves mind-blowing flavors, these tacos are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 2 medium zucchinis, diced
- 1 avocado, diced
- 1 cup cilantro, chopped
- 1 lime, juiced
- 8 corn tortillas
- Salt and pepper to taste
Instructions
- Prepare the black beans by rinsing thoroughly and draining excess liquid in a colander. Pat beans dry with paper towels to ensure proper seasoning adherence.
- Dice zucchinis into small, uniform cubes approximately 1/4 inch in size to ensure even cooking and consistent texture.
- Heat a large skillet over medium-high heat with a light coating of olive oil. Add diced zucchini and sauté for 4-5 minutes until edges are lightly golden and vegetables are tender but not mushy.
- Add rinsed black beans to the skillet with zucchini. Season generously with salt, pepper, and optional cumin or chili powder for additional flavor. Stir and cook for an additional 3-4 minutes.
- While beans and zucchini are cooking, prepare the cilantro avocado slaw by combining diced avocado, chopped cilantro, fresh lime juice, and a pinch of salt in a mixing bowl. Gently mix to create a creamy, fresh topping.
- Warm corn tortillas individually in a separate dry skillet or directly over a gas flame for 15-20 seconds per side to enhance their flavor and make them pliable.
- Assemble tacos by filling each warm tortilla with the black bean and zucchini mixture, then top generously with the cilantro avocado slaw.
- Serve immediately while ingredients are warm, with optional additional lime wedges and hot sauce on the side.
Tips
- • Pat your black beans dry before cooking to ensure they crisp up nicely and absorb seasonings perfectly. • Cut zucchini into uniform small cubes for even cooking and a consistent texture in every bite. • Toast your corn tortillas briefly over an open flame or in a dry skillet to enhance their flavor and make them more pliable. • Don't overcook the zucchini – aim for tender with slightly golden edges to maintain its fresh texture. • For an extra flavor boost, consider adding a pinch of cumin or chili powder to your bean and zucchini mixture. • Prepare the cilantro avocado slaw just before serving to keep it fresh and prevent browning. • Serve immediately while the components are still warm for the best taste and texture experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
