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vegetable tacos
Creamy and crunchy at the same time, these tacos are a vegetarian delight!
Prepare Ingredients
Gather Cooking Equipment
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.
Food for Thought
How to Peel and Mince Garlic
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.)
Crush garlic clove with bottom of measuring cup to loosen papery skin. Use your fingers to remove and discard papery skin.
Place one hand on handle of chef’s knife and rest fingers of your other hand on top of blade. Use rocking motion, pivoting knife as you chop garlic repeatedly to cut it into very small pieces.
How to Cut Zucchini
Follow these steps for perfectly cut zucchini:
Trim ends of zucchini and discard. Cut zucchini in half lengthwise (the long way).
Place zucchini halves flat side down on cutting board. Cut each in half lengthwise.
Cut zucchini crosswise (the short way) into ½-inch pieces.
Let’s Taco ‘Bout Beans
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!
