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Zucchini & Black Bean Tacos with Feta

Name: Zucchini & Black Bean Tacos with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 15 oz cans black beans (Drained and rinsed); 1.5 4 oz packages crumbled feta cheese; 3 cloves garlic (Minced or pressed); 27.5 oz small corn tortillas (Wrap in damp paper towels and heat before serving); 1.5 medium yellow onions (Small diced); 3 medium zucchini squash (Ends trimmed and cut into ½-inch cubes); 0.75 tsp black pepper; 1 tbsp chili powder; 0.5 tbsp ground cumin; 8.875 tsp extra virgin olive oil; 0.5 tbsp salt

Vegetarian corn-tortilla tacos filled with seasoned zucchini, onions, and black beans, then finished with creamy crumbled feta. Chili powder, cumin, and garlic add savory warmth to this quick dinner.

6 servings35 minMexican

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Ingredients

3 15 oz cans black beans (Drained and rinsed)
1.5 4 oz packages crumbled feta cheese
3 cloves garlic (Minced or pressed)
27.5 oz small corn tortillas (Wrap in damp paper towels and heat before serving)
1.5 medium yellow onions (Small diced)
3 medium zucchini squash (Ends trimmed and cut into ½-inch cubes)
0.75 tsp black pepper
1 tbsp chili powder
0.5 tbsp ground cumin
8.875 tsp extra virgin olive oil
0.5 tbsp salt

Steps

1
Wash and dry the fresh produce.
2
Trim off and discard the ends of the zucchini. Cut the zucchini into ½-inch cubes and transfer it to a medium bowl.
3
Drain and rinse the black beans, then set them aside to drain further.
4
Preheat a skillet over medium heat.
5
Trim off and discard the ends of the onion and remove the outer layer. Cut the onion into ¼-inch pieces.
6
When the skillet is hot, add the olive oil and swirl the skillet to coat the bottom.
7
Add the diced onion to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until softened.
8
Trim off and discard the root ends of the garlic. Peel and mince or press the garlic.
9
Add the garlic, chili powder, cumin, salt, and black pepper to the skillet. Stir for 15 to 30 seconds, until fragrant.
10
Add the zucchini to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until just tender.
11
Place the crumbled feta in a small bowl.
12
Add the drained black beans to the skillet. Cook for 1 to 2 minutes, until the mixture is heated through.
13
Wrap the tortillas in damp paper towels and microwave for 15 to 30 seconds, until heated through.
14
Divide the zucchini and black bean mixture among the warm tortillas and top with the feta. Serve immediately.

Notes

The source lists 560 calories but does not provide a complete nutrition breakdown. The recipe's ingredient quantities and method are based on the site's structured recipe data.