recipe

Creamy and crunchy at the same time, these tacos are a vegetarian delight!

safety
  • Uses a knife
  • Uses the microwave
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 30 minutes
yield
  • Serves 4
  • (Makes 8 to 10 tacos)

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Prepare Ingredients

1
(15-ounce) can black beans, opened
1 tablespoon
lime juice, squeezed from 1 lime
2 teaspoons plus 1 tablespoon
extra-virgin olive oil, measured separately
¼ teaspoon plus ½ teaspoon
salt, measured separately
2
garlic cloves, peeled and minced
1 teaspoon
ground cumin
½–1 teaspoon
chili powder
1
zucchini, trimmed, quartered lengthwise, and cut into ½-inch pieces
1½ cups
frozen corn
8–10
(6-inch) corn tortillas

Gather Cooking Equipment

Colander
Medium microwave-safe bowl
Fork
2
small microwave-safe plates
12-inch nonstick skillet
Rubber spatula
Dish towel
1
 
1
(15-ounce) can black beans, opened

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.

 
2
 
1 tablespoon
lime juice, squeezed from 1 lime
2 teaspoons
extra-virgin olive oil
¼ teaspoon
salt

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.

 
3
 

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).

 
4
 
1 tablespoon
extra-virgin olive oil
2
garlic cloves, peeled and minced
1 teaspoon
ground cumin
½–1 teaspoon
chili powder
½ teaspoon
salt

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.

 
5
 
1
zucchini, trimmed, quartered lengthwise, and cut into ½-inch pieces
1½ cups
frozen corn

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.

 
6
 
8–10
(6-inch) corn tortillas

Stack tortillas on second microwave‑safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute.

 
7
 

Divide mashed beans and vegetable mixture evenly among warmed tortillas. Serve.