loveandlemons5.0
Black Bean Tacos with Zucchini Salsa
Healthy beans & greens tacos and a creamy avocado-zucchini salsa make a crowd-pleasing spring or summer dinner. Vegan. Gluten-free option.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Make the zucchini-avocado salsa: Place the zucchini, cilantro, onion, lime zest and juice, cayenne, honey, and pinches of salt and pepper in a food processor and process to form a sauce. Taste and adjust seasoning. Transfer the salsa to a bowl and stir in the diced avocado. Taste and adjust again. Set aside.
zucchini, chopped1
2
Make the black beans: Heat the olive oil in a medium saucepan over medium heat. Add the black beans and garlic and cook for ⏱️ 1 minute. Add the water, cumin, coriander, paprika, and a pinch of salt, and simmer for a few minutes on low. Taste and adjust seasonings and cover to keep warm.
black beans (1½ cups)1 can
3
Make the chard and leek sauté: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the leeks, garlic, chard stems, and a pinch of salt and sauté for ⏱️ 1-2 minutes. Add the chard leaves and cook until just wilted. Set aside.
leek, white and light green parts, sliced thin1
4
Over an open gas flame or in a skillet, heat each tortilla until a slight char forms. Assemble tacos with the black beans, green sauté, and the zucchini-avocado salsa. Top with the cotija cheese, if using, and serve. Best served with margaritas.
black beans (1½ cups)1 canzucchini, chopped1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...