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Street Tacos: Black Beans and Zucchini
Street Tacos are small and loaded with homemade pico de gallo, black beans and zucchini for a delicious and casual feast.
Course
Lunch
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Servings, 3-4 tacos each
Calories
411
kcal
Author
Ginny McMeans
Ingredients
15
ounces
black beans
- 1 can. drained
1
pound
zucchini
- or mixed summer squash
½
cup
red onion
- diced
1
teaspoon
ground coriander
½
teaspoon
ground mustard
¼
teaspoon
cayenne
¼
teaspoon
salt
¼
teaspoon
cinnamon
1
tablespoon
fresh lime juice
10
small
corn tortillas
- you can use up to 12 tortillas
3
tablespoons
extra virgin olive oil
Pico de Gallo
1
cup
tomato
- diced small
2
cloves
garlic
- mined or chopped very fine
3
tablespoons
jalapeno or serrano chile
- one chile. about 3 tablespoons
¼
cup
red onion
- diced small
3
tablespoons
fresh cilantro or parsley
¼
teaspoon
salt
1
tablespoon
fresh lime juice
Instructions
Pico de gallo
Dice tomato and onion. Mince garlic, and chop the cilantro.
Cut off the tip of the chile stem end and then slice in half. Scrape out seeds and ribs. Dice the cleaned pepper small.
Combine all prepared ingredients. If more heat is desired, add a small number of seeds back into the mix. Toss and add lime juice and salt to taste.
Cover and set in the fridge.
Cook zucchini
Wash and dry zucchini. Cut off each end and slice into spears. Set aside.
Cut onion into 1” pieces lengthwise.
Heat 1 tablespoon oil in a large skillet on med-high heat.
Add onion and cook for 30 seconds until slightly charred on one side.
Stir and add zucchini. Cook for 2-3 minutes, stirring occasionally until the zucchini is slightly browned.
Add beans and spices. Cook for a further 1-2 minutes, until heated through, stirring regularly to distribute spices.
Remove from heat and squeeze in lime juice to taste.
Heat tortillas
Heat a heavy pan or iron griddle on med-high heat.
Add 1 tbsp/15ml oil and spread evenly.
Cook tortillas for 20-40 seconds per side, until a slight amount of browning occurs. Add more oil as needed.
Serve fresh with pico de gallo.
Notes
The filling and pico de gallo store well in sealed containers in the fridge for 1-2 days. Make tortillas fresh each time.
Nutrition
Serving:
3
to 4 tacos each
|
Calories:
411
kcal
|
Carbohydrates:
62
g
|
Protein:
15
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
337
mg
|
Potassium:
927
mg
|
Fiber:
15
g
|
Sugar:
5
g
|
Vitamin A:
963
IU
|
Vitamin C:
45
mg
|
Calcium:
110
mg
|
Iron:
4
mg