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In recent years, the emphasis on plant-based diets and healthy eating has surged, reflecting a broader shift in our culinary landscape. As more individuals seek to reduce their meat consumption while embracing vibrant, nutritious foods, plant-based recipes have moved to the forefront of modern cooking. Among these innovative dishes, zucchini tacos have emerged as a delightful and healthful alternative to traditional tacos. Bursting with flavor and packed with nutrients, zucchini tacos offer a refreshing take on a beloved classic.

Zucchini Tacos

Discover the delicious world of zucchini tacos, a fresh and healthy take on a classic favorite. Rich in nutrients and low in calories, zucchini shines as the star ingredient, joining forces with black beans, corn, and creamy avocado for a satisfying meal. Perfect for weeknight dinners or gatherings, these tacos are easy to make and endlessly customizable to suit any dietary preference. Enjoy the vibrant flavors and nourishing benefits of this plant-based delight!
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Ingredients
  

3 medium zucchini, sliced into thin strips

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

1 avocado, diced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Corn or flour tortillas, for serving

Instructions
 

Prepare the Zucchini: In a large mixing bowl, combine the zucchini strips, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until the zucchini is well coated with the seasoning.

    Cook the Zucchini: Heat a non-stick skillet over medium heat. Once hot, add the seasoned zucchini strips. Sauté for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp. Remove from heat and set aside.

      Mix the Filling: In a separate bowl, combine the black beans, corn, cherry tomatoes, and red onion. Season with a pinch of salt and pepper to taste. Toss gently until well mixed.

        Warm the Tortillas: In the same skillet, briefly warm the tortillas until soft and pliable, about 30 seconds each side or until they have slight char marks.

          Assemble the Tacos: On each warm tortilla, layer a generous scoop of the zucchini mixture followed by a spoonful of the black bean and corn mix. Top with diced avocado and sprinkle with fresh cilantro.

            Serve: Squeeze fresh lime juice over the top before serving and enjoy your Zucchini Tacos with extra lime wedges on the side.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings