Zucchini Black Bean Veggie Tacos

Recipe

19 INGREDIENTS • 5 STEPS • 25MINS

Zucchini Black Bean Veggie Tacos

4

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.

Zucchini Black Bean Veggie Tacos

Save

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

1/2 Tbsp

Coconut Oil

2

Small Organic Yellow Potatoes, chopped

1 ear

1

Small Zucchini, chopped

1/2 cup

Organic Black Beans, rinsed, drained

1 tsp

Chili Powder

1/2 tsp

Ground Cumin

1/2 tsp

1/4 tsp

Ground Turmeric

1 pinch

1 pinch

Ground Black Pepper

6

Whole Wheat Tortillas

or Tortillas of Choice

2 Tbsp

Mild Salsa

1/2 cup

Shredded Light Mozzarella Cheese

1/4 tsp

McCormick® Garlic Powder

Suggested Toppings

to taste

to taste

to taste

Tomatoes, chopped

to taste

Salsa

Nutrition Per Serving

VIEW ALL

Calories

704

Fat

17.1 g

Protein

30.8 g

Carbs

113.6 g

Zucchini Black Bean Veggie Tacos

Save

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!

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