Zucchini Black Bean tacos with Green Chile Lime Rice and Corn on the Cob on a white plate.

Grilled Zucchini & Black Bean Tacos – The Whole Meal

Vegetarian tacos paired with corn on the cob and Green Chile Lime Rice

Late summer is just the best isn’t it? All of the produce is inspiring! 

Now is the time to make good use of all of the beautiful zucchini, gorgeous corn on the cob AND green chiles in the markets! This has become one of the meals I look forward to the most. I love getting my grill out, I love tacos and I love this rice!

Even better, I love this whole meal. It’s fresh, it’s healthy, it’s a little different and it’s delicious! 

Below you will find the suggested steps to make the whole meal. This will give you an overview of the timing to be the most efficient, but you WILL need to refer to the individual recipes. (Links below.) If not making all aspects of this meal, just skip what you don’t need. 

In the individual recipes you will also find information on the equipment you need and nutrition.

Time to make the entire meal: I can make this entire meal on my own in an hour from prep to sitting down at the table, but that’s at my most efficient. Allow yourself at least 1 hour and 15 minutes just to be on the safe side (if it matters).

Links to Recipes:

Corn on the Cob (boiled, additional tongs needed) (Suggested. Cooking instructions below.)

Zucchini & Black Bean Tacos

Taco Seasoning

Green Chile Lime Rice


  • If the pot you are using to boil the corn is not large enough, you can break it or cut the cobs in half.

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Timing of the Whole Meal:

  1. Prepare taco seasoning, grate the cheese, prepare other toppings for tacos and chop onion for black beans.
  2. Prepare zucchini (and summer squash, if you are also using that) for the grill. (If you are not using a grill, but will be sauteing the squash with the beans on the stove, just cut it into bite-sized pieces.)
  3. Start cooking the rice per the recipe.
  4. Drain and rinse the black beans.
  5. Fill a large pot ¾ full with water and salt the water heavily. (You want the water to taste salty. It helps to bring out the flavor.) If using full-sized corn cobs, you want a large pot with lots of water so the corn has room to move. For three full-sized corn cobs, I use an 8 quart pot with a lid. Put the pot on the stove over high heat. 
  6. Meanwhile, shuck your corn over your kitchen garbage can. (It can get messy.) To husk your corn, start at the top and grab the strings (corn silk strands) and some of the husk and pull. Repeat until all is removed. There will likely be some strings left over, just rub your hand over the corn and remove as much as you can. If you have corn cob holders, you can break off any stems. Set aside until water is boiling.
  7. If you have time while you wait for the water to boil for the corn, cook your beans per the recipe. (If not, start after your corn goes into boiling water.) When the beans are done, cover and turn heat off. 
  8. Heat your grill for the zucchini.
  9. Once the water is boiling, drop your corn into the water using the tongs. Cover and cook for 7-8 minutes. To test for doneness, stick a fork in a cob. If it goes in and comes out easily, your corn is done.
  10. Place your oiled and seasoned zucchini on the grill, seasoned side down. 
  11. Finish your rice with green chiles, salt and lime zest per the recipe. Turn heat off and cover to keep warm.
  12. When the corn is done, remove it from the water with the tongs and place in a large bowl and cover.
  13. Be sure to turn the zucchini over on the grill after 3-4 minutes.
  14. When zucchini is done, chop into bite sized pieces. Assemble your tacos and serve!

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