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Black Bean and Zucchini Tacos
with lime slaw / avocado / sour cream

Active: 35 Total: 35
Black beans and zucchini in a blend of spices give these tacos a great balance of textures. Add avocado and sour cream for a creamy finish.
Smarts: In many tropical countries pineapple and other fruits are topped with a pinch of salt and a sprinkle of chili powder - it's a unique way to balance out the natural sweetness of the fruit. Feel free to serve the pineapple spears without those toppings if you prefer.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Black Bean and Zucchini Tacos:
  • Onions, medium - 1/2 , diced
  • Zucchini - 16 oz , cubed
  • Garlic - 4 cloves , chopped
  • Chipotle peppers - 1 , chopped (from a can of chipotles in adobo)
  • Avocados - 1 , sliced
  • Cilantro - 2 Tbsp , chopped
  • Limes - 1/2 , wedges
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cumin - 1 tsp
  • Oregano - 1/2 tsp
  • Tortillas, taco-sized corn or flour - 8
  • Salsa - for serving
  • Sour cream - 1/3 cup (sub plain or Greek yogurt)
Lime Slaw:
  • Honey - 1 tsp
  • Lime juice - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 5 oz
Chili Salted Pineapple Spears:
  • Pineapple, medium - 1 , sliced into spears (look for pre-sliced pineapple to save time)
  • Chili powder (opt) - 1/2 tsp
  • Salt (opt) - 1/4 tsp

Nutrition Facts

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Prep

  1. Onions / Zucchini / Garlic / Chipotle pepper - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make slaw - Whisk together honey, lime juice, and oil (portion for slaw). Add coleslaw mix and toss to combine. (Can be done 1 day ahead)
  3. Avocados / Cilantro / Limes - Prep as directed.
  4. Beans - Drain and rinse.
  5. Pineapple - Slice into spears. Spread out on a serving plate and sprinkle with chili powder and salt (or serve the spears without the topping if you prefer).

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Make

  1. Heat a large skillet or wok over medium-high heat. Add oil (portion for tacos) and then zucchini. Saute until zucchini is golden brown and tender, ~4 minutes. Add beans, cumin, oregano, garlic, and chipotle pepper. Saute until beans are heated through, ~2 minutes more. Season with some salt and pepper.
  2. Give slaw a stir and season with some salt and pepper.
  3. Heat tortillas according to package directions.
  4. Set out tortillas, zucchini / beans, slaw, onions, avocados, cilantro, lime wedges, salsa, and sour cream. Assemble tacos at the table (put slaw on top or serve it on the side). Serve with pineapple. Enjoy!

Nutrition Facts

Amount Per Serving
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