Zucchini Black Bean Tacos
serve 4

Zucchini Black Bean Tacos

   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.

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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

1. Heat cast iron skillet over high heat. Warm tortillas 2-3 minutes per side. They should be slightly crispy but still pliable.
2. Fold the warmed tortillas in half and set aside.
3. Heat the black beans in a glass bowl in the microwave or in a small pan on the stovetop.
4. When the tortillas are finished, arrange the sliced zucchini in the cast iron pan.
5. Cook the zucchini about 2 minutes per side checking to make sure the do not burn.
6. Arrange 4 heated tortillas on each plate.
   
7. Place 2-3 slices of zucchini, 1-2 tablespoons black beans and 2-3 teaspoons pico de gallo sauce in each taco shell.