Veggie Tacos with Black Beans Recipe

There is something remarkably heartwarming about gathering around the table for a meal filled with love and laughter. Today, we’re diving into a recipe that embodies the colorful spirit of togetherness and creativity – Veggie Tacos with Black Beans. Perfect for a lively family dinner or a festive gathering, these tacos are bursting with flavors and textures that will delight both children and adults. Imagine a rustic wooden board adorned with tacos stuffed with spiced black beans and crisp vegetables, garnished with fresh cilantro and zesty lime. These tacos are not only a feast for the taste buds but also a visual treat, making them a must-try for any occasion.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1 avocado, sliced
• Fresh cilantro, chopped
• 2 radishes, thinly sliced
• 1 lime, cut into wedges

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and softened, about 3 minutes.
2. Add the red and yellow bell peppers along with the zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are tender but still crisp.
3. Stir in the black beans, cumin, and smoked paprika. Season with salt and pepper to taste. Cook for 3-5 minutes, allowing the flavors to meld together.
4. Warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
5. Assemble the tacos by spooning the black bean mixture onto each tortilla. Top with red cabbage, avocado slices, fresh cilantro, and radishes.
6. Serve the tacos with lime wedges on the side for an extra burst of flavor.

Helpful Tips

For a spicier kick, add a diced jalapeño to the vegetable mix. You can also sprinkle some crumbled feta or queso fresco on top for added richness. If you’re in a pinch, use store-bought pico de gallo for an easy, fresh topping.

Storage Instructions

Store any leftover black bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before using.

Ingredient Substitutions

If zucchini is not available, you can use yellow squash or even sweet corn for a similarly delightful texture. Flour tortillas can be used in place of corn tortillas if preferred.

Pairings

Complementary dishes include a refreshing mango salsa or a classic Mexican street corn salad (elote). For beverages, a chilled glass of horchata or a sparkling lime agua fresca would pair beautifully with these vibrant tacos.

At Zynahz, our mission is to bring joy and creativity into your kitchen, making family dining a delightful affair. We encourage you to try this Veggie Tacos with Black Beans Recipe and share your culinary creations with us. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more delicious recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired and connected.