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Zucchini Black Bean & Corn Tacos

These simple and refreshing vegetable-packed tacos hit the spot on a summer day, when zucchini and fresh corn abound and need to be used up.

If you’ve ever planted zucchini, you likely have experienced the overabundance that just one plant can create. But whether you have a plethora of zucchini or not, you would enjoy these tacos even if you have to buy some zucchini! You can use a variety of vegetables, too. If you have mushrooms, tomatoes, or yellow squash you could add or swap those in.

Health Benefits of Zucchini

Even though they seem like mostly water, zucchini actually helps with:

  • weight loss
  • digestive issues like IBS
  • vision
  • blood glucose regulation
  • heart health
  • may aid thyroid function

I suggest buying zucchini every week and making yourself add it to things. It can also be diced and frozen and added to smoothies instead of ice, undetectably!

I have SO many zucchini recipes where this one came from! You’ve GOT to try these ones!

Saucy Zucchini Basil Pasta 

Zucchini Brownies

Zucchini Muffins

Ginger Lime Peanut Zoodles

In my cookbook, Plant-Based Cooking for Kids, I have a fantastic recipe for Zecretly-Healthy Chocolate Cupcakes that uses an entire cup of zucchini, an entire cup of carrots, 100% whole grains and I often use a sweet potato-based chocolate frosting on top. They are divine!

Zucchini Black Bean and Corn Tacos
Prep Time
25 mins

Summer all wrapped up in a warm and soft corn tortilla blanket, on a guacamole pillow, with a drizzle of cashew crema!

Course: dinner
Keyword: tacos, zucchini
Servings: 8 tacos
Author: Faithful Plateful
  • 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
  1. Saute the onion and bell pepper for a few minutes in a large skillet. Add zucchini and saute until tender and fragrant.

  2. Add spices, salt, corn, and beans. Saute until warmed through. Taste and adjust salt and seasonings as desired.

  3. Make cashew crema by blending all the ingredients together in a blender until very smooth.

  4. Prepare guacamole and cilantro and any other toppings of choice.

  5. 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.

  6. Serve tacos by placing some black bean filling in each tortilla with toppings. Filling makes great leftovers.

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