Here is a recipe worthy of summer. It involves simple cooking techniques, and big flavors. I know anything vegetarian tends to have a bad reputation, but I promise you will not miss the meat. This recipe is light, and healthy, filled with tasty ingredients that pop in our mouth with every bite. Summer ripe zucchini, sweet corn, hearty black beans, and avocado slices marry beautifully. Wrapped in a fresh corn tortilla with a couple dollops of goat cheese and bit of spicy sauce will take this whole concoction to another level. So relax, enjoy the weekend, and eat a taco to the sounds of reggae.
Vegetarian Summer Tacos
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
These vegetarian summer tacos are a delightful combination of zucchini, corn, black beans, and avocado, wrapped in fresh corn tortillas and topped with goat cheese and spicy sauce.
Ingredients
- 4 fresh corn tortillas (white or yellow)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 zucchini, chopped into small cubes
- 1/2 cup (112g) cooked black beans
- 1/2 cup (125g) corn (fresh or frozen)
- 1/2 avocado, sliced
- 2 oz goat cheese
- Salt, to taste
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Spicy sauce, to taste
Instructions
- In a saucepan, heat olive oil over medium-high heat. Add minced garlic and cook for 2 minutes until fragrant.
- Reduce heat to low and add chopped zucchini, corn, salt, cumin, and chili powder. Cook for 5 minutes, stirring occasionally, until the zucchini is tender and the corn is heated through.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the tacos by dividing the zucchini and corn mixture among the tortillas. Top each with black beans, avocado slices, and crumbled goat cheese.
- Drizzle with spicy sauce to taste and serve immediately.
Notes
For a vegan version, omit the goat cheese or substitute with a vegan cheese. These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the filling before serving. You can use either fresh or frozen corn, depending on availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 300
- Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
- Cholesterol: 10
