A heaping pile of vegetables meets up with black beans, corn, tomatoes and spices before being scooped into corn tortillas in this recipe for Calabacitas and Black Bean Tacos. The tacos are prepared in a flash, but you can sit out on the deck or patio for as long as you like to savor all the flavor packed in.
- 1 teaspoon olive oil
- 2 cups diced zucchini, about 1 large
- 2 cups diced yellow summer squash, about 1 large
- ½ cup diced red onion
- 1 cup diced red bell pepper
- Salt and black pepper, to taste
- 1 cup cooked black beans
- 1 cup sweet corn kernels
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ cup diced tomatoes
- Corn tortillas
- Optional toppings: guacamole, sour cream, cheese, jalapeños, salsa, cilantro, limes
Heat a large pan over medium heat and add olive oil. Add the zucchini, squash, onion, red pepper and salt and pepper. Cook for about 3 minutes until vegetables are beginning to soften.
Add the black beans, corn and remaining spices; season with salt and pepper to taste. Cook for another 3-5 minutes, until vegetables are cooked through. Add the diced tomatoes and remove from the heat. Fill tacos with about ⅓ cup of calabacitas mixture and any other desired toppings.
Nutrition Analysis: 130 cal, 2 g fat, 0 mg chol, 15 mg sodium, 25 g carbs, 5 g fiber, 5 g sugar, 5 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.