Blackened Zucchini Tacos
Ingredients
The filling
-
2
tablespoons
extra virgin olive oil
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground cayenne pepper
-
2
medium
zucchini
-
1
medium
red onion
-
¾
cup
corn
-
2
teaspoons
minced garlic
-
1
can
low sodium black beans
The tacos
Toppings
-
to taste
sliced radishes
-
to taste
cilantro
-
to taste
sour cream
-
to taste
feta
-
to taste
lime wedges
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Mix chili powder, cumin, salt, and cayenne in a bowl.
- Add zucchini rounds to the skillet and sprinkle with half of the spice mixture, cooking until golden.
- Flip zucchini, add remaining spice mixture, and cook until golden on the other side.
- Remove zucchini and keep warm.
- Lower heat, add onion and corn to the skillet, cooking until soft.
- Add garlic and black beans, cooking until heated through.
- Warm tortillas and fill with the bean mixture and zucchini slices.
- Add desired toppings and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
350
Total fat
12g
Total carbohydrates
54g
Total protein
12g
Sodium
727mg
Cholesterol
0mg
You might also like