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
Units
Scale
- 4 fresh corn tortillas (white or yellow)
- 2 tbsp (30 ml) 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 (55 g) 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