Charred Zucchini Black Bean Tacos

charred 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)


  • 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


  1. 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.
  2. Heat a grill pan or cast iron skillet over medium heat. Add zucchini and cook turning, until charred on both sides, about 10 minutes.
  3. Meanwhile, heat the beans in a small saucepan over low heat. Add water as needed to keep beans from drying out.
  4. Warm tortillas over low heat in a cast iron skillet.
  5. To assemble tacos, spread black beans on each tortilla. Add charred zucchini. Top with guacamole, cotija, fresh cilantro and pickled radishes. Serve warm.


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 bean tacos