Meatless Zucchini Tacos

Ingredients

  • 2 small zucchini
  • no salt added black beans, drained and rinsed
  • 8 corn tortillas
  • 1/2 small yellow onion, diced
  • 1 clove minced garlic
  • 1/2 cup salsa
  • 3/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 tablespoon salt-free taco seasoning
  • cooking spray

Takes 30-40, makes 4 tacos.

Instructions

  1. Cut zucchini into quarter rounds. Place small pieces into colander and sprinkle with salt. Toss to mix. This process will help take the water out of the zucchini. Let sit 20-30 minutes in salt. After 30 minutes, blot off extra water from zucchini using paper towels or dish towel.
  2. While the zucchini is sitting, heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Add the chopped onion and saute for 3 minutes. Add garlic to pan and cook for another 30 seconds. Add the drained and rinsed black beans, salsa, chili powder and cumin. Allow mixture to simmer for 10 minutes. Stir contents of pan occasionally to prevent burning. Slightly mash half of the beans, if desired. Season to taste with salt and pepper. Be mindful that the zucchini will add some additional salt. Remove bean mixture from pan and wipe the skillet out with a paper towel. Return pan to stove.
  3. Heat pan over medium-high heat. Spray pan with cooking spray and place blotted zucchini into hot skillet. Cook for 2-3 minutes. Add salt free taco seasoning or other seasonings, like Mrs. Dash to zucchini and mix. Cook for an additional 2-3 minutes. Zucchini should be browned on all sides. If you would like to make your own salt free taco seasoning, find the recipe here. Remove zucchini from pan, wipe out skillet with a paper towel and return to stove.
  4. Heat clean pan over medium heat (can use same pan from beans and zucchini cooking, but wipe the pan clean before crisping tortillas). Spray pan again with even coating or add 1 tablespoon olive oil to the pan. Add tortillas – one or two at a time – to hot pan, allowing it to crisp for 20 seconds on each side.
  5. Add 2-3 tablespoons of black bean filling into each tortilla. Divide zucchini among tacos. Top with guacamole, sour cream, and any desired taco toppings.

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