This recipe is light and healthy, filled with tasty ingredients that pop in our mouth with every bite.
By Mariela Alvarez Toro
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.
- 4 fresh corn tortillas (white or yellow)
- 2 tbsp olive oil
- 2 garlic cloves
- ½ zucchini chopped into small cubes
- ½ cup (112g) cooked black beans
- ½ cup (125g) corn (fresh or frozen)
- ½ avocado, sliced
- Pinch of salt
- ½ tsp. cumin powder
- ¼ tsp. chili powder
- Handful of cilantro
- 2 oz (56g) goat cheese (optional)
- In a saucepan, heat olive oil over medium-high heat.
- Add garlic and cook for a couple of minutes.
- Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.
- Cook for 5 minutes, stirring occasionally.
- Add black beans. Cook until warmed through, should take more than five minutes.
- Remove from heat, add cilantro and goat cheese if using.
- Taste for seasoning.
- Place a large sauté pan over a high heat burner.
- Toast each tortilla for a minute on each side.
- To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.