Crispy Zucchini Black Bean Tacos
- Yield 12
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Crispy Zucchini Black Bean Tacos is a beans recipe on Avoteb. The yield on the card is 12. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 medium (12-ounce) zucchini, diced into 1-cm pieces
- 4 large cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoons each: fine sea salt, ground cumin
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/2 cup beer or vegetable broth
- 12 small flour or corn tortillas
- 2 cups (8 ounces) shredded Mexican-blend cheese
- 1 ripe avocado, peeled and pitted
- 2 large cloves garlic
- 2 cups fresh cilantro leaves
- 1/3 cup lime juice
- 1 tablespoon honey
- 1 teaspoon each: fine sea salt, ground cumin
Method
Make the avocado sauce. Mix the avocado, garlic, cilantro, lime juice, honey, salt, cumin and ⅔ cup water in a blender. Pulse until smooth. (If you prefer a thinner sauce, just blend in a few extra splashes of water until the sauce reaches your desired consistency.)
Sauté the veggies. Warm the oil over medium-a hot burner in a large nonstick sauté pan. Tip in the onion and zucchini and sauté, stirring occasionally, for 5-6 minutes or until cooked through. Tip in the garlic, chili powder, salt, cumin and sauté, stirring occasionally, for 2 minutes.
Mash the black bean filling. Scoot the veggie mixture to the edges of the pan and add the black beans and beer (or vegetable broth) to the empty space in the middle. Take a potato masher to gently mash most of the beans. Fold the veggie mixture into the black beans until evenly combined. Taste and season with additional salt and pepper if needed. (If the mixture seems too dry, you can also add in an extra splash of beer.)
Assemble the tacos. Tip in about ⅓ cup of the black bean filling and a sprinkling of shredded cheese to each tortilla and gently fold in half to close. Repeat with the remaining tortillas and cheese until all of the black bean filling has been used.
Leave the tacos. Clean the sauté pan and return it to the stove over a medium burner. Mist the pan with olive oil spray, or drizzle a very thin layer of olive oil evenly around the pan. Tip in 3 tacos (or however many will fit in a single layer) and cook for 1 minute per side or until the bottom of the tortilla is lightly golden and crispy. Carefully flip the tacos and cook for 1 minute on the second side, then move the tacos to a serving plate. Repeat with the remaining tacos, adding more oil to gr
Plate Plate the tacos immediately with the avocado sauce for dipping and enjoy!
