blackened zucchini tacos

Zucchini tacos with black beans, fresh veggies, and cheese. Simple, healthy, and SO delicious! Even meat lovers approve.

Blackened Zucchini Tacos

extra virgin olive oil (divided)

chili powder

cumin

salt

cayenne pepper

zucchini

onion

corn (cut

garlic

low sodium black beans

flour tortillas (Fajita/Taco Size (to make gluten free, swap corn tortillas))

Toppings: Sliced radishes (cilantro, sour cream, feta, lime wedges)

In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.

Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.

If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

These Blackened Zucchini Tacos are so flavorful and perfect for a plant based taco night!

2-3 medium sized zucchini

olive oil

paprika

garlic powder

onion powder

black pepper

herbs de Provence,

tortillas

Pre-heat oven to 425 degrees F.  Cut the zucchini into medium sized pieces and place on a large baking sheet.  Toss with olive oil and all the spices until zucchini is well coated.  Roast zucchini until browned and soft, 20-25 minutes, stirring once.

Heat tortillas, if desired, add in a heaping spoonful of the blackened zucchini and then add on your favorite toppings.  Enjoy!

This is the best way to prepare zucchini. I roast it like this to use in any recipe or dish; even an omelet.

This was so delicious! A great way to use up zucchini and make it taste good too!

These were amazing and such a simple dinner idea!  By far one of my favorite taco recipes to date. My husband said they were a 10 out of 10. I can’t wait to peruse your other recipes.

Amazingly good tacos. Now our family favorite!
Spices were perfect. Used smear of refried beans at base then zucchini and toppings(avocado, tomato, red onion, lettuce and cilantro). Charred small yellow corn tortillas on dry cast iron skillet prewarmed to med high for 25 sec. per side. Perfect meal!
Devoured!!!!!

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Blackened Zucchini Tacos

Blackened Zucchini Tacos

Top 2 blackened zucchini tacos recipes from across the web

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Blackened Zucchini Tacos

Blackened Zucchini Tacos

The most viewed blackened zucchini tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine