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Zucchini Black Bean Veggie Tacos
Recipe

19 INGREDIENTS • 5 STEPS • 25MINS

Zucchini Black Bean Veggie Tacos

4.0
1 rating
These Zucchini Black Bean Veggie Tacos are quick and easy for those rushed weeknight dinners - full of flavor and nutrition! Serves 6 tacos.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Zucchini Black Bean Veggie Tacos are quick and easy for those rushed weeknight dinners - full of flavor and nutrition! Serves 6 tacos.
25MINS
Total Time
$1.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Coconut Oil
1/2 Tbsp
Coconut Oil
Organic Yellow Potato
2
Small Organic Yellow Potatoes, chopped
Corn
1 ear
Zucchini
1
Small Zucchini, chopped
Organic Black Beans
1/2 cup
Organic Black Beans, rinsed, drained
Chili Powder
1 tsp
Chili Powder
Ground Cumin
1/2 tsp
Ground Cumin
Sea Salt
1 pinch
Whole Wheat Tortilla
6
Whole Wheat Tortillas
or Tortillas of Choice
Mild Salsa
2 Tbsp
Mild Salsa
Shredded Light Mozzarella Cheese
1/2 cup
Shredded Light Mozzarella Cheese
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Suggested Toppings
Sour Cream
to taste
Avocado
to taste
Tomato
to taste
Tomatoes, chopped
Salsa
to taste
Salsa
Nutrition Per Serving
VIEW ALL
Calories
704
Fat
17.1 g
Protein
30.8 g
Carbs
113.6 g
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Zucchini Black Bean Veggie Tacos
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Add Coconut Oil (1/2 Tbsp) and Organic Yellow Potatoes (2) to medium pan and cook over medium heat for 2 to 3 minutes.
step 2
Add Corn (1 ear) to the pan with potatoes, along with all seasonings; Chili Powder (1 tsp), Ground Cumin (1/2 tsp), Smoked Paprika (1/2 tsp), McCormick® Garlic Powder (1/4 tsp), Ground Turmeric (1/4 tsp), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch).
step 2 Add Corn (1 ear) to the pan with potatoes, along with all seasonings; Chili Powder (1 tsp), Ground Cumin (1/2 tsp), Smoked Paprika (1/2 tsp), McCormick® Garlic Powder (1/4 tsp), Ground Turmeric (1/4 tsp), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch).
step 3
Stir well and cook additional 4 to 5 minutes or until potatoes begin to soften.
step 4
Add Organic Black Beans (1/2 cup), Zucchini (1), and Mild Salsa (2 Tbsp) to potato and corn mixture, stir to combine and continue cooking another 4 to 5 minutes, or until potatoes and zucchini are cooked to your liking.
step 4 Add Organic Black Beans (1/2 cup), Zucchini (1), and Mild Salsa (2 Tbsp) to potato and corn mixture, stir to combine and continue cooking another 4 to 5 minutes, or until potatoes and zucchini are cooked to your liking.
step 5
Once zucchini and black bean mix have cooked, layout Whole Wheat Tortillas (6), divide veggie mix evenly, then top with Shredded Light Mozzarella Cheese (1/2 cup) and any desired toppings - Salsa (to taste), Sour Cream (to taste), Tomatoes (to taste), and Avocados (to taste) are some of our favorites!
step 5 Once zucchini and black bean mix have cooked, layout Whole Wheat Tortillas (6), divide veggie mix evenly, then top with Shredded Light Mozzarella Cheese (1/2 cup) and any desired toppings - Salsa (to taste), Sour Cream (to taste), Tomatoes (to taste), and Avocados (to taste) are some of our favorites!
Tags
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American
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Mexican
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