Zucchini black bean tacos are a quick and easy weeknight meal and a great way to use up the summer surplus of zucchini! Zucchini black bean tacos are a quick and easy weeknight meal and a great way to use up the summer surplus of zucchini! I’ve been volunteering this summer with Share Our Strength’s Cooking Matters program and co-teaching healthy cooking and nutrition classes for parents. It’s been a pretty awesome experience and I’m glad I decided to set aside some time during my week to do something that makes my soul feel good. Each week the class makes a different meal together and then we eat together. The first week we made black bean and veggie quesadillas and I remembered how easy it is to grate zucchini into a taco mixture (and how you can barely tell it’s there!) If you remember from my last zucchini kohlrabi carrot fritters post, I’m not a big fan of the texture of zucchini and summer squash…but grate them up and I’ll eat ’em in anything! Just call me a two-year-old. 🙂Zucchini Black Bean Tacos with Avocado Crema-1When I was growing up my Mom did Weight Watchers for a little while and so we would occasionally try some of the Weight Watchers recipes for dinner. Our favorite was a black bean zucchini quesadilla with grated zucchini. After we had those tacos at Cooking Matters, it brought me back to the Weight Watchers quesadillas I loved as a kid. Good thing it’s been zucchini overload in my CSA lately because I got to try my own version of a black bean zucchini taco.Zucchini Black Bean Tacos with Avocado Crema square-7This version I served up with a side of fresh salsa and avocado crema. For the record, avocado crema is anything but fancy pants. It’s super easy to make (takes a total of 3-5 minutes) and requires four ingredients. It’s just avocado, yogurt, lime and salt blended together. But it’s so delicious. It’s basically if guacamole and sour cream had a love child. Zucchini Black Bean Tacos with Avocado Crema square-6-2I love warm, crispy taco shells so always make a point to char them over an open flame. If soft tortillas are more your jam, just skip that step 🙂

I also served the salsa on the side (to ultimately spoon over top) but you could also mix the salsa with the black beans and zucchini too if you’d prefer,

Zucchini Black Bean Tacos with Avocado Crema-4-2And might as well throw some extra lime wedges on the plate for good measure 🙂

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Zucchini Black Bean Tacos with Avocado Crema

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  • Yield: Serves 4 (8 tacos) 1x



For the Tacos:

  • 1 large zucchini, grated
  • 1 can black beans, rinsed
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 8 corn tortillas

For the Salsa:

  • 1/4 tsp salt
  • 1 1/2 tomatoes, diced
  • 1/2 cup red onion
  • Juice of 1 lime
  • 1/4 tsp salt

For the Avocado Crema:

  • 1 avocado, pit removed
  • 1/2 cup low-fat Greek yogurt
  • Juice of 1 lime
  • 1/4 tsp salt


For the Tacos:

  1. Combine grated zucchini, black beans, and spices in a medium mixing bowl and toss to combine.
  2. Heat corn tortillas over high heat on gas stove for 15 seconds on each side or heat in the microwave for 10 seconds.
  3. Evenly distribute black bean zucchini mixture among tortillas. Serve with salsa and avocado crema.

For the Salsa:

  1. Add tomatoes, onion, lime juice and salt to a small bowl and toss to combine. Serve with tacos.

For the Avocado Crema:

  1. Scoop out the flesh of the avocado into a food processor or blender. Add yogurt, lime juice and salt and blend/pulse until smooth and creamy. Serve with tacos.

If you’re up to your ears in zucchini this summer and looking for a dish to use them in that has bold flavor and masks zucchini’s taste and texture (perfect for the picky eater at home), THIS. IS. IT. Margs are optional but highly encouraged.

Zucchini Black Bean Tacos with Avocado Crema-2-2

You May Also

Tell me, what’s your favorite way to use zucchini? Check out some of these recipes below for more ideas:

Zucchini Kohlrabi Spring Onion Fritters with Herb Yogurt Sauce

Dehydrated Parmesan Truffle Zucchini Chips

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  1. Corbett Jones

    Thank you so much for all of you input into your work. My husband and I have been practising pescatarianism for 1 month today and I’ve been looking for recipes and stumbled across your site. The stuffed peppers have triggered my taste buds. I look forward to preparing this meal soon! Thank you, Corbett Jones

  2. Pamela Patt

    Do you heat the black bean and zucchini mixture, if not intended can you? I think that would be preferable for my audience.

  3. I just love tacos and these ones look SO easy and the perfect way to use up the copious amounts of zucchini right now!

  4. I love every single ingredient in this recipe. Definitely making this week!

  5. I love this!! What a creative way to use the leftover zucchini! Your photos rock too by the way!


    Looks yummy. but do I need to cook the zucchini? sorry to ask 🙁

  7. Yummy! This is like all my favourite foods combined. I never considered making a creamy avocado sauce before.