zucchini-black-bean-veggie-tacos2
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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!
Course: Lunch/Dinner
Cuisine: Mexican
Servings: 6 tacos
Calories: 134kcal
Author: Kaylee Pauley

Ingredients

  • 1/2 tbsp coconut oil
  • 2 small organic yellow potatoes chopped
  • 1 ear corn on the cob
  • 1 small zucchini chopped
  • 1/2 cup organic black beans rinsed and drained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • pinch sea salt
  • pinch black pepper
  • 6 reduced carb whole wheat flour tortillas {or tortillas of choice}
  • 2 tbsp mild salsa
  • 1/2 cup shredded lite mozzarella cheese
  • Suggested toppings: sour cream avocado, chopped tomatoes, additional salsa

Instructions

  • Add coconut oil and chopped potatoes to medium pan and cook over medium heat for 2-3 minutes.
  • <span></span>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.
  • 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.
  • 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!

Notes

Nutrition info does not include the suggested toppings.

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 24.3g | Protein: 8.7g | Fat: 3.8g | Saturated Fat: 1.3g | Cholesterol: 3.3mg | Sodium: 227.3mg | Fiber: 8.9g | Sugar: 2.8g