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Zucchini Black Bean Tacos with Avocado Crema

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  • Yield: Serves 4 (8 tacos) 1x

Ingredients

Scale

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

Instructions

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.

Find it online: https://karalydon.com/recipes/zucchini-black-bean-tacos-with-avocado-crema/