Creamy and crunchy at the same time, these tacos are a vegetarian delight!
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Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Transfer beans to medium microwave-safe bowl.
Add lime juice, 2 teaspoons oil, and ¼ teaspoon salt to beans. Use fork to mash beans until about half are broken down to chunky paste.
Cover bowl with microwave-safe plate and heat in microwave until warm, about 1 minute. Remove bowl from microwave and set aside (still covered to keep warm).
In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Use rubber spatula to stir in garlic, cumin, chili powder, and remaining ½ teaspoon salt and cook for 30 seconds.
Add zucchini and corn to skillet with spices and stir to combine. Increase heat to medium-high and cook for 3 minutes (do not stir!). Then, use rubber spatula to gently stir zucchini mixture. Continue to cook (again, no stirring!) until vegetables are spotty brown, 3 to 5 minutes. Turn off heat and slide skillet to cool burner.
Stack tortillas on second microwave‑safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute.
Follow the steps on the next two slides when you need to mince garlic cloves for a recipe. Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. (You can also use a garlic press to both peel and mince garlic—so easy.)
Follow these steps for perfectly cut zucchini:
There’s nothing worse than when your taco filling rolls right out of your tortilla before you can even take a bite! That’s why we mash some of the black beans for these tacos. The mashing helps make a sticky “glue” for the vegetables—the creamiest, most delicious “glue” you’ll ever try!