Zucchini, Black Bean, and Corn Tacos

Zucchini, Black Bean, and Corn

Don’t you love when your family asks what you’re making for dinner and you tell them ‘vegetarian’ and they give you grief? Ya, me neither. …But then I get to sit and gloat during dinner when they are loving it. This was one of those meals.

Totally healthy tacos with just a couple simple ingredients, these are easy to make for a weeknight and surprisingly delicious – I was shocked by my first bite. I think it’s the combo of the tangy feta with the sweet zucchini and corn. It’s really incredible.  The leftovers were great too, and this made for a couple mighty tasty lunches for me at work as a bonus. By the way, if you are wondering why I used feta instead of queso fresco, the feta was two dollars cheaper. I am now a convert for feta on tacos.

What you also see in the background there is a heaping of my Mexican Yellow Rice. You can get that recipe here.

Zucchini, Black Bean, and Corn Tacos
  1. 1 T extra virgin olive oil
  2. 3 heaping c diced zucchini
  3. 1 c whole kernel corn, thawed if frozen
  4. 1 clove garlic
  5. 1 c black beans, rinsed
  6. 2 T diced green chiles, drained
  7. 3 t Taco Seasoning
  8. 1/2 t kosher salt
  9. 1/2 c crumbled feta cheese
  10. 2 T chopped fresh cilantro
  11. cooking spray
  12. 8 corn tortillas
  1. Heat the olive oil in a large nonstick skillet on high heat. Add the zucchini, corn, and garlic, and saute, tossing occasionally, until zucchini is softened and lightly browned. Add the black beans, chiles, taco seasoning, and salt. Taste for seasoning and add additional salt if necessary.
  2. Heat a small, nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas (this will keep them from falling apart when eating).
  3. Serve the zucchini taco filling in a tortilla, topped with feta and fresh cilantro. Yield: 4 servings.
Erica's Recipes http://ericasrecipes.com/


Zucchini, Black Bean, and Corn

Zucchini, Black Bean, and Corn Tacos

Zucchini, Black Bean, and Corn Tacos



  1. says

    Lovely! One of my twins is a vegetarian and I’m having a hard time finding foods he likes. I can’t wait to try this one, he is giving me a thumbs up!

  2. says

    These look delicious! I love tacos cause they are so tasty, yet so quick and easy to make. These seem very easy, and great for those weeknights when pressed for time. Pinning. I will definetly try these. Found on Food Friday.

  3. says

    My husband and daughter want more vegetarian meals, but not my son. Impossible to make everyone happy. Love this recipe, pinned. Thanks for sharing it on foodie friday.

  4. says

    Nice recipe, Erica! I will do the same thing about a vegetarian recipe and then be pleasantly surprised when the general consensus is that the dish is awesome. And this certainly SOUNDS awesome, so I cannot wait to try it at my house!

    Also, this was one of my favorites from last week’s That’s Fresh Friday link-up! I’ll be sharing it at my blog tonight and this weekend as we kick off another party. Thanks for participating, and keep up the great work!

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  6. says

    Hi Erica!

    I’d love to include a photo & link to this recipe in an article of healthy taco recipes I’m writing for Life by Daily Burn (www.dailyburn.com/life). Both will be credited to you & will link back for the recipe. Would this usage be OK?



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