For one of my recent birthdays, I was super excited to get a grill!! Occasionally, I have veggie burgers on the menu and they just taste so much better grilled over an open flame.
The bonus is grilling vegetables!
I was also on the hunt for a better way to make tacos. Vegetarians could go the way of using pre-packaged veggie crumbles, but I tried them all – soy protein, pea protein, other vegetable proteins. But because they’re processed, they all started to taste like they are processed to me.
So here you are – a great summer taco option. One with easy ingredients that come together to make a healthy and delicious meal.
The zucchini are sliced like planks (longways), about ¼ inch thick and seasoned with taco seasoning. While those grill, I drain, rinse and then saute black beans with some onion and garlic.
After grilling, the zucchini is sliced into bite-sized pieces and assembled into a warm tortilla with the black beans and the toppings of your choice. The zucchini is juicy and grilling gives it that great chargrilled taste.
Black beans pack seven grams of protein into just a half cup, plus are high in fiber and contribute to a filling meal. If using canned beans, look for the low-sodium version.
To round it all out, I like to add a little raw onion, diced tomatoes, medium cheddar cheese, some avocado and my favorite salsa – which all somehow fit into a corn tortilla.
- Both the beans and the grilled zucchini could also be used in a taco salad, enchiladas, on tostadas, as options for a taco bar, or as toppings for a baked potato.
- If you don’t have a grill, you could saute the zucchini and black beans together and season with the taco seasoning.
- You could also grill summer squash along with zucchini for more color and variety.
- I keep my taco seasoning in a spice jar with a cover that allows me to carefully shake the amount I want. Alternatively, you could use a spoon to sprinkle it on.
- Want to make your own taco seasoning? I have my own recipe.
Make it a meal!
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Tools needed for this recipe:
- 12-14” saute pan with cover
- 1 large spoon for stirring
- Tongs or spatula for grill
- Chef’s knife and cutting board
- Garlic press
- Cheese grater
- 8”-10” pan to warm tortillas (optional)