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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 40 mins Servings: 4 black-bean-green-tacos-243-d112755-0416.jpg
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 2 medium zucchini, cut into 1/2-inch rounds 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Coarse salt and freshly ground pepper 1 cup finely chopped white onion (from 1 medium onion) 2 teaspoons minced garlic 1 tablespoon tomato paste 1 can (15 ounces) black beans, rinsed and drained 8 corn tortillas Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 40 mins Servings: 4 black-bean-green-tacos-243-d112755-0416.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
black-bean-green-tacos-243-d112755-0416.jpg
black-bean-green-tacos-243-d112755-0416.jpg
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 2 medium zucchini, cut into 1/2-inch rounds 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Coarse salt and freshly ground pepper 1 cup finely chopped white onion (from 1 medium onion) 2 teaspoons minced garlic 1 tablespoon tomato paste 1 can (15 ounces) black beans, rinsed and drained 8 corn tortillas Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving
Directions
In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
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All Reviews for Zucchini Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
