Jerk Kidney Bean, Zucchini, and Corn Tacos
with pepper and mango salsa / pineapple smoothie

Name: Jerk Kidney Bean, Zucchini, and Corn Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz Zucchini, cubed; 1 Limes, wedges; 2 Tbsp Cilantro leaves, chopped; 1 can Beans, kidney (14 oz / 397 g), drained and rinsed; 1 cup Corn, frozen; 1 Tbsp Oil, cooking; 1 tsp Jerk seasoning (use more or less depending on your spice preference); 1/2 tsp Garlic powder; 8 Tortillas, taco-sized corn or flour; 1 Bell peppers, any color, diced; 1 Jalapenos (opt), diced; 1 clove Shallots, diced; 1 Mangos, peeled and diced; 1 tsp Honey; 1 Tbsp Lime juice; 16 oz Pineapple cubes, fresh or frozen; 1 Bananas; 1 cup Orange juice (sub coconut milk or other fruit juice); 1/2 cup Ice (omit if using frozen fruit)

Active: 40 Total: 40

Original GF Paleo Vegetarian

Jerk Kidney Bean, Zucchini, and Corn Tacos

Jamaican jerk seasoning and fresh pepper and mango salsa give these tacos a spicy-sweet flavor. A refreshing smoothie on the side helps to tame the heat.
Smarts: Jerk seasoning can be quite spicy, so be sure to taste yours and adjust the amount accordingly.

Proteins

Beans, kidney

Cuisines

Caribbean

Ingredients

Metric

Servings:

Jerk Kidney Bean, Zucchini, and Corn Tacos:

Zucchini - 8 oz , cubed
Limes - 1 , wedges
Cilantro leaves - 2 Tbsp , chopped
Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
Corn, frozen - 1 cup
Oil, cooking - 1 Tbsp
Jerk seasoning - 1 tsp (use more or less depending on your spice preference)
Garlic powder - 1/2 tsp
Tortillas, taco-sized corn or flour - 8

Pepper and Mango Salsa:

Bell peppers, any color - 1 , diced
Jalapenos (opt) - 1 , diced
Shallots - 1 clove , diced
Mangos - 1 , peeled and diced
Honey - 1 tsp
Lime juice - 1 Tbsp

Pineapple Smoothie:

Pineapple cubes, fresh or frozen - 16 oz
Bananas - 1
Orange juice - 1 cup (sub coconut milk or other fruit juice)
Ice - 1/2 cup (omit if using frozen fruit)

Prep

Bell peppers / Jalapenos / Shallots / Zucchini - Prep as directed. Store bell peppers, jalapenos, and shallots in one container. Store zucchini in a separate container. (Can be done up to 5 days ahead)
Mangos / Limes / Cilantro - Prep as directed.
Beans - Drain and rinse.
Corn - Defrost.
Make salsa - Whisk honey and lime juice in a medium bowl. Add bell peppers, jalapenos (if using), shallots, and mangos and stir to combine.
Make smoothie - In a blender combine pineapple, bananas, orange juice, and ice. Blend until smooth.

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Make

Heat a nonstick skillet with oil over medium heat. Add zucchini with a pinch of salt and saute until it starts to turn tender, 3 to 4 minutes.
Add jerk seasoning and garlic powder and continue to cook until fragrant, 1 to 2 minutes.
Add kidney beans and corn to skillet and stir to combine. Cook until zucchini is tender and the flavors come together, 3 to 4 minutes more.
Warm tortillas according to package instructions.
Assemble tacos by filling tortillas with zucchini, beans, corn, and mango salsa. Top with cilantro and serve with lime wedges for squeezing over top. Enjoy with the smoothie on the side.

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