Got summer zucchini? Make it into a delicious plant based meal with these charred zucchini black bean tacos! (gluten-free, vegan, nut-free)
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