Got summer zucchini? Make it into a delicious plant based meal with these charred zucchini black bean tacos! (gluten-free, vegan, nut-free)
If you’ve got a garden, you’ve likely got zucchini coming out of your ears by mid to late summer.
Also, if you’ve got a garden, I’m very jealous. The most I can grow where I live is one measly basil plant out front every year. My husband makes fun of me for my black thumb. Can’t do everything, right?
Back to the zucchini. If you’ve got an abundance of the summer squash, I’ve got just the recipe for you – charred zucchini black bean tacos!
What better way to enjoy summer zucchini than spiced, charred, and wrapped in a warm tortilla with black beans? I mean, really, is there anything that’s not better in a taco?
These charred zucchini black bean tacos are a super tasty and easy plant based dinner option for taco Tuesdays (or any night of the week!). Especially if you’re not big on plant based eating – I’ll be the first to tell you that I prefer my dinners with some kind of animal protein.
But tacos seem to have a way of being very satisfying, even without the meat. These charred zucchini black bean tacos are nice and filling with a double dose of fiber from the zucchini and beans, as well as a decent amount of protein.
Top them off with some guacamole for extra satiating healthy fat, and some pickled radishes just for fun! I also sprinkle on a little cotija cheese, but if you want your tacos to be dairy-free or vegan, leave the cheese off.
These charred zucchini black bean tacos are a great use for leftover refried black beans. And bonus – they’re even easier to make when you have leftover beans!
PrintCharred Zucchini Black Bean Tacos
Got summer zucchini? Make it into a delicious plant based meal with these charred zucchini black bean tacos! (gluten-free, vegan, nut-free)
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 6 tacos 1x
- Category: main dish
- Cuisine: Mexican
Ingredients
- 1 medium zucchini
- 1 tsp avocado oil
- 1/4 tsp ground cumin
- Pinch salt
- Pinch black pepper
- 1/2 cup refried black beans
- 6 corn tortillas
For serving:
- Pickled radishes
- Guacamole
- Crumbled cotija cheese
- Fresh cilantro
Instructions
- Cut zucchini into sticks that are 1/2″ thick and about 4″ long. Place in a bowl and toss with oil, cumin, salt and pepper.
- Heat a grill pan or cast iron skillet over medium heat. Add zucchini and cook turning, until charred on both sides, about 10 minutes.
- Meanwhile, heat the beans in a small saucepan over low heat. Add water as needed to keep beans from drying out.
- Warm tortillas over low heat in a cast iron skillet.
- To assemble tacos, spread black beans on each tortilla. Add charred zucchini. Top with guacamole, cotija, fresh cilantro and pickled radishes. Serve warm.
Notes
To make quick pickled radishes, place sliced radishes in a 1/2-cup jar. In a small saucepan, combine 2 tbsp vinegar (white or apple cider vinegar work well), 1/4 cup water, 3/4 tsp salt, and a 1/2 tsp of sugar. Bring to a boil. Pour mixture over radishes, making sure they are completely covered. Let cool to room temperature, 30 minutes to an hour, before using. Store in the refrigerator.
Keywords: zucchini, tacos, black beans
Love this recipe? PIN it!
Leave a Reply