These Black Bean Tacos with Zucchini Salsa are a vibrant, flavor-packed meal that’s ready in just 30 minutes. The hearty black beans provide a satisfying, protein-rich base, while the fresh zucchini salsa adds a crisp, zesty contrast. Each bite is a delightful mix of creamy, crunchy, and tangy textures, making it a feast for your taste buds. Perfect for busy weeknights, this dish is as nourishing as it is delicious, offering a wholesome way to enjoy your favorite taco night.
Topped with a bright, herb-infused salsa, these tacos bring a refreshing twist to your table. The zucchini’s mild sweetness pairs beautifully with the bold spices, creating a harmonious blend of flavors. Whether you’re a taco enthusiast or just looking for a quick, healthy meal, this recipe is sure to impress. It’s a simple yet sophisticated dish that’s as enjoyable to make as it is to eat.
Ingredients for Black Bean Tacos with Zucchini Salsa
- For the zucchini-avocado salsa:
- 1 zucchini, chopped
- ½ cup cilantro
- ¼ cup chopped red onion
- Zest from 1 lime
- Juice from 2 limes (adjust if first lime is very juicy)
- Pinch of cayenne or 1 teaspoon chopped jalapeño (optional, for heat)
- ½ teaspoon honey
- 1 small avocado, diced
- Sea salt and fresh black pepper, to taste
- For the black beans:
- 1 tablespoon extra-virgin olive oil
- 1 can black beans (1½ cups)
- 1 garlic clove, minced
- ¼ – ½ cup water (adjust for desired consistency)
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- Sea salt, to taste
- For the chard & leek sauté:
- 1 leek, white and light green parts, sliced thin
- 1 small garlic clove, minced
- 4-5 large green chard leaves, chopped (include stems)
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- To assemble:
- 6 tortillas
- ½ cup crumbled cotija cheese (optional, for topping)
Step-by-Step Instructions
- Make the zucchini-avocado salsa:
- In a food processor, combine zucchini, cilantro, red onion, lime zest, lime juice, cayenne (or jalapeño), honey, and a pinch of salt and pepper. Process until smooth.
- Taste and adjust seasoning. Transfer to a bowl and gently stir in diced avocado. Taste again and adjust if needed. Set aside.
- Make the black beans:
- Heat olive oil in a medium saucepan over medium heat. Add black beans and garlic, cooking for 1 minute.
- Add water, cumin, coriander, paprika, and a pinch of salt. Simmer on low for a few minutes until warmed through. Taste and adjust seasoning. Cover to keep warm.
- Make the chard & leek sauté:
- Heat a drizzle of olive oil in a medium skillet over medium heat. Add leeks, garlic, and chard stems with a pinch of salt. Sauté for 1-2 minutes.
- Add chard leaves and cook until just wilted. Remove from heat and set aside.
- Heat the tortillas:
- Over an open gas flame or in a skillet, heat each tortilla until slightly charred and warm.
- Assemble the tacos:
- Layer each tortilla with black beans, chard & leek sauté, and zucchini-avocado salsa.
- Top with crumbled cotija cheese, if desired. Serve immediately.
Spice It Up: Sauce and Topping Ideas
Elevate your tacos with a drizzle of chipotle mayo or a spoonful of pickled red onions for a tangy kick. If you’re feeling adventurous, add a dollop of creamy guacamole or a sprinkle of crushed toasted pepitas for extra crunch. These additions can take your tacos from great to unforgettable!
Perfect Pairings: Serving Suggestions
Pair these tacos with a refreshing margarita or a crisp Mexican lager for a complete meal. For sides, try grilled corn on the cob or a simple Mexican street corn salad. A light cilantro-lime rice or black bean salad would also complement the flavors beautifully.
Make It Ahead: Storage and Reheating Tips
Store the zucchini-avocado salsa and black beans separately in airtight containers in the fridge for up to 2 days. Reheat the beans gently on the stovetop with a splash of water to keep them moist. The salsa is best served fresh, but you can prep the ingredients ahead and assemble just before serving. Tortillas can be warmed in a skillet or microwave when ready to eat.
Mix It Up: Recipe Variations
Swap the zucchini in the salsa for cucumber for a cooler twist, or use kale instead of chard in the sauté. For a protein boost, add grilled chicken or shredded pork to the tacos. If you’re vegan, skip the cotija and use crumbled tofu or nutritional yeast for a cheesy flavor.
Quick Tips: Time-Saving Hacks
Use pre-chopped veggies or canned black beans to cut down on prep time. If you’re short on time, skip the chard sauté and use baby spinach instead—it wilts quickly and requires minimal effort. For an even faster salsa, pulse the ingredients in a blender instead of a food processor.
Black Bean Tacos with Zucchini Salsa
Ingredients
For the zucchini-avocado salsa:
- 1 zucchini, chopped
- ½ cup cilantro
- ¼ cup chopped red onion
- Zest from 1 lime and juice from 2 limes (unless your first lime was super juicy)
- Pinch cayenne or 1 teaspoon chopped jalapeño
- ½ teaspoon honey
- 1 small avocado, diced
- Sea salt and fresh black pepper
For the black beans:
- 1 tablespoon extra-virgin olive oil
- 1 can black beans (1½ cups)
- 1 clove garlic, minced
- ¼ – ½ cup water
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- Sea salt
For the chard & leek sauté:
- 1 leek, white and light green parts, sliced thin
- 1 small clove garlic, minced
- 4 or 5 large green chard leaves, chopped, including stems
- Extra-virgin olive oil, for drizzling
To assemble:
- 6 tortillas
- ½ cup crumbled cotija cheese (optional)
Instructions
- Make the zucchini-avocado salsa: Place the zucchini, cilantro, onion, lime zest and juice, cayenne, honey, and pinches of salt and pepper in a food processor and process to form a sauce. Taste and adjust seasoning. Transfer the salsa to a bowl and stir in the diced avocado. Taste and adjust again. Set aside.
- Make the black beans: Heat the olive oil in a medium saucepan over medium heat. Add the black beans and garlic and cook for 1 minute. Add the water, cumin, coriander, paprika, and a pinch of salt, and simmer for a few minutes on low. Taste and adjust seasonings and cover to keep warm.
- Make the chard and leek sauté: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the leeks, garlic, chard stems, and a pinch of salt and sauté for 1-2 minutes. Add the chard leaves and cook until just wilted. Set aside.
- Over an open gas flame or in a skillet, heat each tortilla until a slight char forms.
- Assemble tacos with the black beans, green sauté, and the zucchini-avocado salsa. Top with the cotija cheese, if using, and serve. Best served with margaritas.