Zucchini Black Bean Veggie Tacos
These Zucchini Black Bean Veggie Tacos are quick and easy for those rushed weeknight dinners - full of flavor and nutrition!
Recipe type: Lunch/Dinner
Cuisine: Mexican
Serves: 6 tacos
  • ½ tbsp coconut oil
  • 2 small organic yellow potatoes, chopped
  • 1 ear corn on the cob
  • 1 small zucchini, chopped
  • ½ cup organic black beans, rinsed and drained
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • pinch sea salt
  • pinch black pepper
  • 6 reduced carb whole wheat flour tortillas {or tortillas of choice}
  • 2 tbsp mild salsa
  • ½ cup shredded lite mozzarella cheese
  • Suggested toppings: sour cream, avocado, chopped tomatoes, additional salsa
  1. Add coconut oil and chopped potatoes to medium pan and cook over medium heat for 2-3 minutes.
  2. Use knife to cut corn off cob and add kernels to pan with potatoes, along with all seasonings; chili powder, cumin, smoked paprika, garlic powder, turmeric, sea salt, and black pepper. Stir well and cook additional 4-5 minutes or until potatoes begin to soften.
  3. Add black beans, zucchini, and salsa to potato and corn mixture, stir to combine and continue cooking another 4-5 minutes, or until potatoes and zucchini are cooked to your liking.
  4. Once zucchini and black bean mix has cooked, lay out six small tortillas, divide veggie mix evenly, then top with cheese and any desired toppings - sour cream, chopped tomatoes, and avocado are some of our favorites! Serve!
Nutrition info does not include the suggested toppings.
Nutrition Information
Serving size: 1 taco Calories: 134 Fat: 3.8 Saturated fat: 1.3 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 24.3 Sugar: 2.8 Sodium: 227.3 Fiber: 8.9 Protein: 8.7 Cholesterol: 3.3
Recipe by Lemons and Basil at http://lemonsandbasil.com/zucchini-black-bean-veggie-tacos/