These black bean tacos with zucchini salsa are a delightful fusion of flavors and textures. The hearty black beans are perfectly seasoned with cumin and chili powder, while the fresh zucchini salsa adds a refreshing crunch. This dish is not only delicious but also quick and easy to prepare, making it perfect for a weeknight meal.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up a few fresh items. Make sure to get fresh zucchini and cilantro for the salsa. If you don't already have corn tortillas on hand, you'll need those too. Everything else should be easy to find in the supermarket.
Ingredients for Black Bean Tacos With Zucchini Salsa
Black beans: These provide the protein and base for the tacos.
Corn tortillas: The vessel for your delicious taco fillings.
Olive oil: Used to cook the black beans and add a bit of richness.
Cumin: Adds a warm, earthy flavor to the beans.
Chili powder: Gives the beans a bit of heat and depth.
Salt: Enhances the flavors of both the beans and the salsa.
Zucchini: Adds a fresh, crunchy element to the salsa.
Red onion: Provides a sharp, tangy flavor to the salsa.
Lime juice: Adds acidity and brightness to the salsa.
Cilantro: Brings a fresh, herbal note to the salsa.
Technique Tip for This Recipe
When preparing the zucchini salsa, make sure to dice the zucchini and red onion into uniform, small pieces. This ensures that each bite has a balanced mix of flavors and textures. Additionally, let the salsa sit for a few minutes after mixing to allow the lime juice and cilantro to meld with the vegetables, enhancing the overall taste.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This Dish
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.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or a splash of water to the skillet.
- Place the black beans and corn tortillas in the skillet, heating for 2-3 minutes on each side until warmed through.
- For the zucchini salsa, you can either serve it cold or lightly warm it in a separate skillet for 1-2 minutes.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the black bean tacos in aluminum foil to prevent them from drying out.
- Place the wrapped tacos on a baking sheet and heat for about 10-15 minutes.
- 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:
- Place the black bean tacos on a microwave-safe plate.
- Cover them with a damp paper towel to keep them moist.
- Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
- For the zucchini salsa, microwave in a separate bowl for about 30 seconds to 1 minute, if you prefer it warm.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the black bean tacos on a toaster oven tray.
- Heat for about 8-10 minutes, checking halfway to ensure they are warming evenly.
- You can warm the zucchini salsa in a small toaster oven-safe dish for 3-5 minutes if desired.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Black Bean Tacos With Zucchini Salsa
Ingredients
Main Ingredients
- 1 can black beans drained and rinsed
- 8 pieces corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pinch salt to taste
Zucchini Salsa
- 1 cup zucchini diced
- ½ cup red onion diced
- 1 tablespoon lime juice freshly squeezed
- ¼ cup cilantro chopped
- 1 pinch salt to taste
Instructions
- 1. Heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally.
- 2. While the beans are cooking, prepare the zucchini salsa. In a mixing bowl, combine the diced zucchini, red onion, lime juice, cilantro, and a pinch of salt. Mix well.
- 3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 4. Assemble the tacos by placing a spoonful of black beans on each tortilla, then topping with zucchini salsa. Serve immediately.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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