Friday, July 15, 2016

Zucchini tacos

Today's meat-free Friday recipe is adapted from  You'll see from the details that you can play freely with the ingredients -- we like lots of cumin and zucchini. We've had it twice in one week, so it must be good!


  • 1/4 cup olive oil
  • 2 medium zucchini, cut into 1/2 inch rounds (I used 3 zucchini)
  • 1/2 tsp ground cumin (I used more)
  • 1/4 tsp ground coriander (I used more)
  • salt and pepper to taste
  • 1 medium onion, chopped
  • 2 tsp minced garlic (I used 3 tsp jar garlic)
  • 1 tblsp tomato paste (I used 1 small jar)
  • 1 can (15 oz) black beans, rinsed and drained (I used 2 cans)
  • 8 corn tortillas (I used 16 small flour fajita tortillas)
  • sour cream, salsa, lime wedges for garnish
  1. Saute zucchini in oil with cumin and coriander for about 8 minutes.  Remove from pan and season with salt and pepper.
  2. In the same pan, saute onion and garlic until soft.  Add tomato paste and cook for another minute.  Add beans and 1/2 cup water.  Simmer and smash beans with a spoon.
  3. Warm tortillas in a pan or microwave.  Fill with zucchini and bean mixture.  Garnish with sour cream, salsa, and lime.  

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