Black Bean Tacos With Zucchini Salsa Recipe

Black beans: canned and rinsed, they add protein and a creamy texture to the tacos

Corn tortillas: soft and slightly sweet, these are the perfect base for the filling

Olive oil: used to cook the beans and bring out the spices

Cumin: a warm spice that gives the beans a smoky flavor

Chili powder: adds a little heat and depth to the beans

Salt: enhances all the flavors in the dish

Zucchini: diced fresh, it adds crunch and freshness to the salsa

Red onion: gives a sharp bite and color contrast in the salsa

Lime juice: brightens the salsa with a tangy kick

Cilantro: fresh herb that adds a burst of flavor and aroma

One of the best little tricks in this recipe is warming the corn tortillas just right before assembling your tacos. Here’s how to do it step by step:

1. Heat a dry skillet over medium heat. No oil or butter needed here.
2. Place one tortilla in the skillet and let it warm for about 30 seconds.
3. Flip it over and warm the other side for another 30 seconds.
4. Repeat with the rest of the tortillas.

Warming the tortillas like this makes them soft and flexible, so they don’t crack or break when you fold them around the black beans and zucchini salsa. It also brings out a little toasty flavor that makes the tacos taste even better. If you skip this step, the tortillas can feel stiff or cold, which isn’t as fun to eat.

When I first tried warming tortillas, I left them in the pan too long and they got crispy and hard. That made it tricky to fold them without breaking. Now, I keep a close eye on the time and flip them quickly, which keeps them warm but still soft. If you want to save time, you can warm a few tortillas at once by stacking them and wrapping them in a clean kitchen towel after heating. The towel traps the heat and keeps them nice and warm until you’re ready to eat.

This simple step really makes a difference and helps your black bean tacos taste fresh and delicious every time!

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a suitable replacement in tacos.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative that can provide a slightly different texture but still work well for tacos.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute for olive oil.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can complement the other spices in the recipe.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color, making it a good alternative to chili powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture to the dish.

• zucchini - Substitute with cucumber: Cucumber has a similar crunch and can provide a refreshing element to the salsa.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct substitute for red onions in salsa.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a suitable replacement for lime juice.

• cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery flavor that can stand in for cilantro in the salsa.

• Allow the black beans to cool completely before storing. This helps prevent condensation, which can make the beans soggy.

• Transfer the cooled black beans to an airtight container. They can be stored in the refrigerator for up to 4 days.

• For longer storage, place the black beans in a freezer-safe container or a resealable plastic bag. Label with the date and freeze for up to 3 months.

• To reheat the black beans, thaw them in the refrigerator overnight if frozen. Warm them in a skillet over medium heat, adding a splash of water or olive oil if needed to prevent sticking.

• The zucchini salsa is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. The lime juice helps keep the zucchini and red onion crisp.

• If you need to store the corn tortillas, wrap them in a damp paper towel and place them in a resealable plastic bag. Store in the refrigerator for up to a week.

• For freezing corn tortillas, stack them with parchment paper between each tortilla to prevent sticking. Place the stack in a resealable plastic bag and freeze for up to 3 months.

• When ready to use, thaw the corn tortillas in the refrigerator overnight. Warm them in a dry skillet over medium heat for about 30 seconds on each side before assembling the tacos.

• Assemble the tacos just before serving to maintain the best texture and flavor. Store the components separately to ensure freshness.

• If you have leftover assembled tacos, wrap them individually in aluminum foil and store in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or a splash of water to the skillet.
  3. Place the black beans and corn tortillas in the skillet, heating for 2-3 minutes on each side until warmed through.
  4. For the zucchini salsa, you can either serve it cold or lightly warm it in a separate skillet for 1-2 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the black bean tacos in aluminum foil to prevent them from drying out.
  3. Place the wrapped tacos on a baking sheet and heat for about 10-15 minutes.
  4. Warm the zucchini salsa separately by placing it in an oven-safe dish and covering it with foil. Heat for 5-7 minutes.

• Microwave Method:

  1. Place the black bean tacos on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
  4. For the zucchini salsa, microwave in a separate bowl for about 30 seconds to 1 minute, if you prefer it warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the black bean tacos on a toaster oven tray.
  3. Heat for about 8-10 minutes, checking halfway to ensure they are warming evenly.
  4. You can warm the zucchini salsa in a small toaster oven-safe dish for 3-5 minutes if desired.

• Skillet: A flat-bottomed pan used for cooking the black beans and warming the tortillas.

• Mixing bowl: A bowl used to combine the diced zucchini, red onion, lime juice, cilantro, and salt for the salsa.

• Spatula: A tool used for stirring the black beans while they cook.

• Measuring spoons: Tools used to measure out the olive oil, cumin, chili powder, and salt.

• Can opener: A tool used to open the can of black beans.

• Knife: A tool used for dicing the zucchini and red onion.

• Cutting board: A surface used for chopping the zucchini and red onion.

• Lime squeezer: A tool used to extract juice from the lime.

• Tongs: A tool used to handle the corn tortillas while warming them in the skillet.

• Serving spoon: A spoon used to place the black beans and salsa onto the tortillas.

Prepare the beans in advance: Cook and season the black beans the night before and store them in the fridge.

Pre-dice the vegetables: Dice the zucchini and red onion ahead of time and keep them in airtight containers.

Use pre-made tortillas: Buy corn tortillas that are ready to use, saving you the step of warming them up.

Batch make the salsa: Mix a large batch of zucchini salsa and use it for multiple meals throughout the week.

Utilize a food processor: Quickly chop the cilantro and other ingredients using a food processor.