So, after seeing a beautiful picture of zucchini tacos on another blog I was inspired to use the idea of grilled zucchini as a taco filling for a speedy dinner.While they aren't the most photogenic creations, I promise the final result is delicious.
- 1 large zucchini, sliced thin horizontally
- 1 can black beans
- 1 medium tomato, diced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 jalapeño, minced
- 1 clove garlic, minced
- 1 packet chicken/vegetable concentrate (or a bouillon cube)
- salt
- salsa verde
- cheese (optional- I like cotija for these)
- Corn tortillas (# depends on the size of your zucchini, around 8-12 typically)
- First, lay your zucchini strips out on paper towel, and salt them- this will draw out the moisture and allow them to get grill marks, not just go soggy. Pat dry, and set aside. Heat the grill to medium-high.
- In a saucepan combine the un-drained black beans, tomato, cumin, paprika, chili powder, jalapeño, garlic, and vegetable concentrate. Cook over medium-high heat for 10-12 minutes, until heated through and the bouillon has broken down- if cooking with bouillon.
- Grill your zucchini slices, turning once grill marks have formed.
- Assemble your tacos, and enjoy!
No comments:
Post a Comment