Zucchini, Black Bean, and Corn Tacos

Servings 4
Author Erica Schwarz


  • 1 T extra virgin olive oil
  • 3 heaping c diced zucchini
  • 1 c whole kernel corn thawed if frozen
  • 1 clove garlic
  • 1 c black beans rinsed
  • 2 T diced green chiles drained
  • 3 t Taco Seasoning
  • 1/2 t kosher salt
  • 1/2 c crumbled feta cheese
  • 2 T chopped fresh cilantro
  • cooking spray
  • 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.