Grilled Zucchini Tacos

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)
  1. 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.
  2. 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.
  3. Grill your zucchini slices, turning once grill marks have formed.
  4. Assemble your tacos, and enjoy!

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