Description
These Crispy Zucchini Black Bean Tacos are a delicious and satisfying vegetarian option that’s perfect for Taco Tuesday or any day of the week. Crispy roasted zucchini strips, seasoned black beans, and a variety of fresh toppings come together in a flavorful taco that’s sure to please everyone at the table.
Ingredients
Scale
Zucchini Strips:
- 2 medium zucchinis, cut into thin strips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Additional Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1/2 cup shredded lettuce
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco or feta cheese
- Lime wedges for serving
- Salsa or hot sauce for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the zucchini: Toss zucchini strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Roast on a baking sheet lined with parchment paper for 20-25 minutes until crispy.
- Warm the tortillas: Warm tortillas in a skillet or oven.
- Prepare the black beans: Mash black beans lightly with a fork and season with salt and pepper.
- Assemble the tacos: Layer zucchini and black beans on tortillas. Top with lettuce, red onion, cilantro, and cheese. Serve with lime wedges and salsa.
Notes
- For extra protein, add cooked grilled chicken or tofu.
- Substitute zucchini with yellow squash for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
