Blackened Zucchini Tacos

Name: Blackened Zucchini Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon ground cayenne pepper; 2 medium zucchini; 1 medium red onion; 3/4 cup corn; 2 teaspoons minced garlic; 1 can low sodium black beans; 8 flour tortillas; Toppings: Sliced radishes

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
350 kcal
Course
Main Course
Cuisine
Mexican

Blackened Zucchini Tacos

Iris Warren

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Zucchini tacos with black beans, fresh veggies, and cheese. Simple, healthy, and SO delicious! Even meat lovers approve.

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Ingredients

Servings

2 tablespoons extra virgin olive oil divided
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground cayenne pepper
2 medium zucchini cut into 1/2-inch round disks
1 medium red onion diced
3/4 cup corn cut from the cob (about 1 ear—or substitute frozen, thawed corn)
2 teaspoons minced garlic
1 can low sodium black beans rinsed and drained
8 flour tortillas Fajita/Taco Size (to make gluten free, swap corn tortillas)
Toppings: Sliced radishes cilantro, sour cream, feta, lime wedges

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Instructions

In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

Notes

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

Nutrition Information

Show Details

Serving 2tacos (1/4 of recipe), without toppings Calories 350kcal (18%) Carbohydrates 54g (18%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 727mg (30%)