Tacos have always been a food staple of mine. Â Before I started blogging, tacos only came in one form, traditional. Â The kind with a classical taco seasoning. Â This Lentil Pecan Taco is my current day version of that traditional taco. Â After watching many other fantastic bloggers play with the idea of what a taco should be, I have ventured out and found many more uses for tacos. Â This grilled zucchini black bean and corn tacos recipe is a summertime favorite!
In my post about Zucchini Burgers, I talked about how abundant zucchinis are during the summer. Â They are also one of my favorite veggies to play with in the kitchen because they are so versatile. Â Grilling zucchini is a great way to change the flavor just enough to make it special. Â It holds a slightly smokey flavor that lends itself well to tacos. Â The black beans add protein and the corn adds a touch of sweetness for balance! Â Enjoy!
Variations on the Grilled Zucchini Black Bean and Corn Tacos recipe:
- If you don’t have zucchini, grilled summer squash will do instead.
- I prefer charred corn tortillas for this recipe. Â You can also try whole wheat tortillas if you prefer.
- If you want to make these tacos spicy, add 1/4-1/2 tsp red pepper flake to the seasonings!
- Queso fresco would be a great alternative to the cheddar cheese that I used.
Grilled Zucchini Black Bean and Corn Tacos
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 2 servings
- Category: Main
- Cuisine: Mexican
Ingredients
- 1 small zucchini
- 3/4 cup cooked black beans
- 3/4 cup corn, (thawed from frozen)
- 1/4 tsp salt, black pepper, oregano, and cumin, each
- 2 tsp lime juice
- 1/3 cup shredded cheddar cheese
- 6 corn tortillas, charred over an open flame (or a stove burner)
- Hot sauce, for serving
Instructions
- Thinly slice the zucchini. Grill over high heat or until the zucchini is blistered and charred slightly.
- Dice the grilled zucchini and toss with the black beans and corn.
- Combine all the seasonings and sprinkle over the zucchini mixture. Stir well to coat.
- Sprinkle zucchini mixture with lime juice and spoon into charred corn tortillas.
- Evenly top each taco with cheese. Serve with hot sauce.
This recipe was shared at Meatless Mondays.
It’s been a while since I’ve had zucchini! Can’t wait until it comes back in season here so I can make these!
I plan to grow zucchini in my garden we will have have lots of these tacos this summer! Thanks Annmarie!