Veggie Bean Tacos
Seasoned black beans and sauteed zucchini nestled in warm corn tortillas with fresh toppings for a hearty, colorful meatless taco night.
18minutes
4servings
280calories
12gprotein
$1.90per serving
Ingredients (serves 4)
- 1 can black beans
- 2 zucchini
- 1 red onion
- 12 corn tortillas
- 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Fresh cilantro
- Salt and black pepper
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Save this recipeInstructions
- 1
Drain and rinse black beans. Dice zucchini and thinly slice red onion.
- 2
Heat olive oil in a large skillet over medium-high heat. Cook zucchini and red onion 5 minutes until softened and golden on edges.
- 3
Add black beans and cumin, stir well, and cook 3 minutes. Season with salt and pepper.
- 4
Warm tortillas in a dry skillet.
- 5
Fill warm tortillas with bean-zucchini mixture, top with fresh cilantro, and squeeze lime over each.
