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.
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.
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