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Crispy Zucchini Black Bean Tacos Recipe

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These Crispy Zucchini Black Bean Tacos are a flavorful, vegetarian-friendly dish featuring sautéed zucchini, black beans, and a creamy avocado cilantro sauce. Perfectly seasoned with chili powder, cumin, and fresh ingredients, the tacos are crisped in a skillet for a deliciously crunchy exterior, ideal for a satisfying and wholesome meal.

Ingredients

Taco Filling

  • 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 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1/2 cup beer or vegetable broth

Tacos & Cheese

  • 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 fine sea salt
  • 1 teaspoon ground cumin
  • Approximately 2/3 cup water (plus extra for desired sauce consistency)

Instructions

  1. Make the avocado sauce: In a blender, combine the avocado, garlic cloves, cilantro leaves, lime juice, honey, salt, cumin, and 2/3 cup water. Pulse until smooth, adding extra splashes of water if a thinner consistency is desired.
  2. Sauté the veggies: Heat olive oil in a large nonstick sauté pan over medium-high heat. Add diced onion and zucchini. Cook, stirring occasionally, for 5-6 minutes until softened. Add minced garlic, chili powder, salt, and cumin, and cook for another 2 minutes, stirring occasionally.
  3. Mash the black bean filling: Push the vegetable mixture to the edges of the pan, creating space in the center. Add black beans and beer (or vegetable broth) to the middle. Using a potato masher, gently mash most of the beans. Fold the vegetables back into the beans until evenly combined. Taste and adjust seasoning with salt and pepper if needed. Add a splash of beer if mixture is too dry.
  4. Assemble the tacos: Spoon about 1/3 cup of the black bean filling onto each tortilla, then sprinkle with shredded cheese. Gently fold each tortilla in half to close.
  5. Cook the tacos: Clean the sauté pan and reheat over medium heat. Lightly grease with olive oil spray or a thin drizzle of olive oil. Place 3 tacos (or as many as fit in a single layer) in the skillet. Cook for 1 minute per side, or until the tortillas are golden and crispy. Flip carefully and cook the second side for 1 minute. Transfer cooked tacos to a serving plate. Repeat with remaining tacos, adding oil as needed and adjusting heat to prevent overheating the pan.
  6. Serve: Serve tacos immediately with the prepared avocado sauce for dipping and enjoy a fresh, crispy, and flavorful meal.

Notes

  • You can use either corn or flour tortillas according to preference.
  • For vegan options, omit the cheese or use a plant-based cheese substitute.
  • If beer is not preferred, vegetable broth works perfectly as a substitute.
  • The avocado sauce consistency can be adjusted by adding more water as desired.
  • Use a nonstick skillet for best results in crisping the tacos evenly without sticking.

Find it online: https://cookedbygrace.com/crispy-zucchini-black-bean-tacos-recipe/