July 20, 2012

Southwest Black Bean Zucchini Tacos




Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1 cubanelle pepper, diced
2 medium zucchini, diced
30 oz canned black beans, drained
1 teaspoon Southwest seasoning
sea salt
freshly ground black pepper


Directions:
Saute the onion, garlic, jalapeno and zucchini until the onions are translucent and the zucchini is soft. Stir in the remaining ingredients, cook until heated through.



My thoughts:
This was our vegan option for our taco night and I think it was a hit! Even the picky eaters liked it. I had guacamole, 3 kinds of salsa, pickled jalapenos, crumbled queso fresco, vegan and regular sour cream, red cabbage, lettuce, tomato, avocado and red onion on hand for toppings.


 While I made this in a skillet it kept warm really well in the  triple slow cooker  I bought especially for the party. We just formed a line and assembled our tacos as we went!

2 comments:

  1. Great idea! I never thought of using zucchini in tacos.

    ReplyDelete
  2. who doesn't need another zucchini recipe this time of year? I sure do and this looks delish! We'll be eating this for dinner tonight. thank you!

    ReplyDelete

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