Zucchini Black Bean Tacos
serve 4

These mini tacos will be a new favorite lunch. They are quick, healthy and full of flavor!
A wonderful new recipe to use your bountiful summer zucchini.
A wonderful new recipe to use your bountiful summer zucchini.
16 mini corn tortillas
2 small zucchini sliced lengthwise 1/4 inch thick
16 ounce can black beans (no salt added), rinsed
pico de gallo sauce
2 small zucchini sliced lengthwise 1/4 inch thick
16 ounce can black beans (no salt added), rinsed
pico de gallo sauce
- Heat cast iron skillet over high heat. Warm tortillas 2-3 minutes per side. They should be slightly crispy but still pliable.
- Fold the warmed tortillas in half and set aside.
- Heat the black beans in a glass bowl in the microwave or in a small pan on the stovetop.
- When the tortillas are finished, arrange the sliced zucchini in the cast iron pan.
- Cook the zucchini about 2 minutes per side checking to make sure the do not burn.
- Arrange 4 heated tortillas on each plate.
- Place 2-3 slices of zucchini, 1-2 tablespoons black beans and 2-3 teaspoons pico de gallo sauce in each taco shell.