Blackened Zucchini Tacos
These perfectly seasoned zucchini tacos are delicious and satiating, thanks to the black beans.
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Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ tablespoons Blackened seasoning*
- 2 medium zucchinis, cut into ½-inch slices
- 1 medium onion, chopped
- ¾ cup corn kernels, thawed if using frozen
- 15- ounce can black beans, rinsed and drained
- 8 corn or flour tortillas, store-bought or homemade, warmed
- Pickled jalapeños and onions, if using
- ½ cup Cotija cheese*, crumbled
- 1 lime, cut into wedges
Instructions
Cook the veggies:
- In a large skillet, heat 1 ½ tablespoons of olive oil over medium-high heat. Add the zucchini slices and sprinkle with half of the seasoning. Flip and cook on the other side. Transfer to a plate and cover to keep warm.
- Reduce the heat to medium and add the remaining 1 ½ teaspoons of oil. Add the onion and the remaining seasoning and sauté for about 5 minutes, until onions have softened. Add the corn and black beans and stir to heat through.
Assemble:
- Assemble each taco by layering the sauteed black beans and corn, then a layer of zucchini slices, and topping them with pickled jalapeños and onions, if using.
- Sprinkle crumbled Cotija cheese over the top and serve with lime wedges.
Notes
- You can also use the same amount of Cajun seasoning or Creole seasoning instead of Blackened seasoning.
- Make these milder by using the same amounts of Taco seasoning or Roasted Veggie Seasoning instead.
- No Cotija cheese? Feta and goat cheese also work.
Nutrition
Serving: 2 tacos | Calories: 320kcal | Carbohydrates: 51g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 903mg | Potassium: 761mg | Fiber: 13g | Sugar: 5g | Vitamin A: 216IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 3mg
