Lemons and Basil

Zucchini and Black Bean Veggie Tacos

These Zucchini Black Bean Veggie Tacos are full of summer ‘s best end-of-season harvest. Not only are they boasting in flavor and nutrition, but they are the essence of why I love partaking in Community Supported Agriculture {CSA} – each large box of organic produce forces me to create meals using what is in season and grown locally. Unfortunately, I am late to the game in sharing this recipe, and these items are no longer in their prime season. With the arrival of our little boy, I am just getting back in the swing of things and trying to post a little more regularly. The good news is you can adapt this recipe, using these seasonings with just about any produce {sweet potatoes, butternut squash, eggplant, etc.} and still end up with a tasty and nutritious veggie taco.

While the zucchini, corn, and black beans are the star of this dish, I highly recommend serving these tacos with a healthy dose of these Garden of Eatin sweet potato chips. Garden of Eatin contacted me a while back to see if I’d like to try a bag of their chips and share my thoughts with my readers. Never one to say no to free, healthy snacks, I readily agreed. They offered to send the flavor of my choice, and for any of you who have followed along for long, you likely know of my deep love for sweet potatoes. So naturally, that was my choice. And what a good choice it was – these chips are the perfect blend of sweet and savory. They are seasoned with a lovely light salty-sugary coating, that keeps you going back for more.

Garden of Eatin is committed to creating products made with the best quality natural and organic ingredients. They use organic corn, harvested by sustainable farmers. Each and every bag is made without the use of hydrogenated oils, artificial flavors, preservatives, or genetically modified ingredients, which is exactly what I’m looking for when it comes to picking up a salty snack! I wasn’t able to find the sweet potato chips on their website anymore, but you may be able to find them in your local grocery store, or you can order them here.

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