Eats: Quick Black Bean Tacos

Taco Tuesday is a regular thing in our household. They are quick and easy to make, and there is no end to the variations that you can make. Being a mainly vegetarian house, tacos quickly became a staple. Doing variations on vegetable, jackfruit (my new favorite), beer battered avocado. There are so many options. For a quick 30 minute dinner, they are a simple go to.

For these tacos you will need two zucchini, a can of black beans, a cup of frozen corn, and one forth of an onion diced. Combine them all in a large sauté pan on medium high and cook for five minutes. Once the onions start to become translucent, add one tablespoon of each chili powder, cayenne, cumin, garlic salt, and pepper. Cook for an addition ten minutes. You want a bit of a char on your zucchini.

Every time we make taco I make an avocado cream sauce to go along. Mix one half a cup of greek yogurt, one avocado, a handful of cilantro, two limes- juiced, and a teaspoon of cayenne and salt. Mix together until the avocado is creamy.

There you have it! Quick and Simple Black Bean Tacos. Now all thats left is assembling the tacos. We added a bit of sheep’s milk feta on top. This stuff is AMAZING! It’s a great salty feta that goes along with pretty much every dish. We get it from Trader Joe’s, it will change your life.

Quick Black Bean Tacos
(serves two)

6 corn tortillas
2 zucchini, chopped
1 can of black beans, drained and rinsed
1 cup of frozen corn
1/4 of an onion
1/4 cup of greek yogurt
1 avocado
2 limes, juiced
1 tablespoon chili powder
1 tablespoon cumin
1 1/5 tablespoon cayenne
1 tablespoon garlic salt
1 tablespoon pepper
Handful of cilantro

1. Combine zucchini, black beans, corn, and onion in a large sauté pan on medium high and cook for five minutes. Once the onions start to become translucent, add  chili powder, cayenne, cumin, garlic salt, and pepper. Cook for an addition ten minutes.
2. Mix greek yogurt, avocado, cilantro, limes, cayenne and salt. Mix together until the avocado is creamy.
3. Toast corn tortillas on a small sauté pan over medium heat. About 2 minutes per side.