Go Back
Blackened Zucchini Tacos

Blackened Zucchini Tacos

Craving something light yet flavorful? Try these Blackened Zucchini Tacos, a delicious and easy weeknight dinner option. With smoky zucchini, hearty black beans, and vibrant toppings, each bite is a burst of flavor. Perfect for summer gatherings or a cozy night in, make this dish tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • 2 medium zucchini cut into 1/2-inch round disks
  • 1 medium red onion diced
  • ¾ cup corn cut from the cob (about 1 ear—or substitute frozen, thawed corn)
  • 2 teaspoons minced garlic
  • 1 can low sodium black beans rinsed and drained
  • 8 pieces flour tortillas Fajita/Taco Size (to make gluten free, swap corn tortillas)
  • Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges

Equipment

  • Skillet
  • Chef's Knife
  • Cutting Board
  • Mixing Bowl

Method
 

  1. In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
  2. Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
  3. If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

Notes

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.