Bean and Veggie Tacos

Name: Bean and Veggie Tacos
Yield: Serves 4 (Makes 8 to 10 tacos)
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, table 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

2 comments

By Katie Leaird

Who says a taco needs meat? Kids will love these flavor-packed vegetarian tacos, especially once they add their favorite toppings.

SERVES4 (Makes 8 to 10 tacos)

TIME30 minutes

WHAT KIDS ARE SAYING"Usually I don't like zucchini, but with all the seasonings I LOVED these tacos." —Miles, recipe tester, age 9

WHY THIS RECIPE WORKS

Creamy and crunchy at the same time, these tacos are a vegetarian delight! They’re also a quick and simple meal. Microwaving the beans helps make this recipe easy and fast—plus it doesn’t take long to cook the veggies on the stovetop until ...

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