Zucchini Black Bean and Corn Tacos
Summer all wrapped up in a warm and soft corn tortilla blanket, on a guacamole pillow, with a drizzle of cashew crema!
Servings 8 tacos
Ingredients
- 1/2 onion, diced
- 1 red bell pepper, diced
- 2 small zucchini, diced
- 1 15-oz can black beans, drained and rinsed
- 2 cups corn (preferably fresh cut off of the cob, but frozen is also fine)
- 1 TBSP chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
For serving
- 10 corn tortillas
- cilantro
- guacamole
Cashew Crema
- 1/2 cup raw cashews
- 1/2 cup water
- 1 small garlic clove
- 1 TBSP lime juice
- 1/8 tsp salt
Instructions
- Saute the onion and bell pepper for a few minutes in a large skillet. Add zucchini and saute until tender and fragrant.
- Add spices, salt, corn, and beans. Saute until warmed through. Taste and adjust salt and seasonings as desired.
- Make cashew crema by blending all the ingredients together in a blender until very smooth.
- Prepare guacamole and cilantro and any other toppings of choice.
- Warm corn tortillas in a damp clean towel in the microwave for about 45 seconds, until hot and pliable. Keep warm in a towel until ready to eat.
- Serve tacos by placing some black bean filling in each tortilla with toppings. Filling makes great leftovers.
