Grilled Zucchini & Black Bean Tacos

Grilled Zucchini & Black Bean Tacos make for an easy and tasty vegetarian taco option. Recipe is flexible in the event you don’t have a grill.

Scale

2–3 medium-sized zucchini

2–3 tbsp avocado or other oil

2 tbsp taco seasoning

2 15.5 oc cans black beans, drained and rinsed

1/2 cup onion, diced

2 garlic cloves, minced or finely chopped

1 dozen corn tortillas

Prepare all of your toppings: cheese, tomatoes, onions, avocado, etc. (as much as you can fit in a taco!) and drain and rinse the black beans.
Prepare zucchini by rinsing off, drying, cutting off each end and then slicing longways into 1/4 inch thick planks.
Lay out your zucchini planks, brush with oil on one side and sprinkle with taco seasoning. (See notes above.) A light dusting is all you need. Set aside.
Heat up grill over medium medium heat. (Depending on your grill, you need to adjust the heat. To be cautious, you might start with heat somewhere between low and medium.) Once warm, place zucchini, seasoned side down. Grill for 4 minutes.
Meanwhile, heat a pan over medium heat with a tablespoon of oil. Once warm, add rinsed black beans and 1/2 cup of diced onions, stir to mix beans and onion. Turn heat to low.
Go back to the zucchini on the grill. Brush tops with oil and sprinkle with taco seasoning. Flip and cook for another 3-4 minutes.
Come back to the black beans and stir. Add in garlic and stir again. Cook over low heat 3 more minutes, then turn off heat, cover and set aside.
Take zucchini off the grill and turn grill off.
Slice zucchini into bite-sized pieces.
Warm tortillas in a pan over medium heat for a couple of minutes per side or place tortilla directly on a burner grate over a gas stove and warm for about a minute per side.
Assemble tacos and enjoy!

Keywords: Grilled zucchini, vegetarian tacos

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