Meatless Monday: Zucchini and Black Bean Tacos

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One of my best college memories was the Spring Break I went to Acapulco. I went with 3 of my roommates and we had a lot of fun. One of my roommates at the time was studying for her GRE and brought flash cards to Mexico. Unlike all of the other Spring Breakers, she actually used her flashcards.

Me? My friend Mary? Not so much. I think Mary, to this day, has gravel under the skin of her knee as proof of the good time we had. We also have pictures of our injured feet after too much walking and partying in cute shoes.

Thing things we do for fashion, right?

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Acapulco was a blast and despite my injured feet, and Mary’s injured knee, we escaped unscathed. There was a guy we met one night who had a “run in” with a coral reef…he didn’t look so hot. Waves slapping you into a very sharp coral is clearly very painful. We pretty much stuck to the pools after that…

What I would do over and over again about that Spring Break?

The tacos. Oh yes, the tacos.

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There was this place open 24-7 called Tacos and Beer. The menu was pretty self-explanatory…same goes for the clientele.

For whatever reason, chorizo tacos seemed to be the hit that week and man, were they good. Personally, chicken tacos are my go-to, but as the years have gone on, I’ve learned that I love just about anything in a corn tortilla with a bit of lettuce and salsa. Mexican food and Mexican flavors are, without a doubt, my favorite.

After seeing veggie tacos pop up several blogs, I took my stab at them. I added the veggies and seasonings we love most. The result? Fabulous…if I do say so myself. ;)

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Zucchini and Black Bean Tacos

2 tsp olive oil 1/2 onion, minced 2 cloves garlic, minced 2 small zucchini, diced 1 can black beans, drained and rinsed 1 cup frozen corn 1 1/2 tsp cumin 1/4 tsp cayenne 1/2 tsp chili powder 10 (6-inch) corn tortillas

Directions:

Heat the olive oil in a large skillet over medium-high heat until hot. Add the onion and saute 3-4 minutes or until softened and translucent. Stir in the garlic and saute until fragrant, about 1 minute.

Add the zucchini, beans, corn, and spices. Cook, stirring occasionally, 6-8 minutes or until softened and hot. Serve the zucchini and bean mixture hot in tortillas.

Yield: 5 servings (2 tacos each)

Nutrition Information (per serving): 273 calories; 3.2 g. fat; o mg. cholesterol; 317 mg. sodium; 51.4 g. carbohydrate; 8.4 g. fiber; 10.0 g. protein; 3.6 g. sugar

Result: I think we were both a little surprised how much we loved these tacos. Served with vegetarian refried beans, this was a filling, low-fat, high fiber meals that stuck to your ribs, yet…felt very light. These are perfect for a quick summer meal when zucchini and corn are at their prime! Enjoy!

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Have a super week!

Be well,

sig4

Comments

  1. says

    They sound amazing. I’d need a few beano, but still….worth it! I think I would be the “Mary” on your trip. I was always obsessed with brining my flashcards everywhere! I miss flashcards….

  2. Kerry says

    I can not express how much my husband and I love these! He asks for them weekly! Thank you so much for all your amazing vegetarian recipes!

  3. says

    I made these last night and I am bewildered at how amazing they were!!! I don’t mean that they sounded nasty or anything, I just don’t tend to get overly excited (or excited at all) about vegetables! I recently became a vegan, so I better start getting excited about veggies. I am now, and I have YOU to thank! Thank you!

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