These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
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Spicy Zucchini and Black Bean Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone


  • 1 tbsp. Vegetable oil, optional
  • ½ White Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 2 Mexican zucchini, large, diced
  • 1 can (14.5 oz) Black beans, drained

Chile de Arbol Sauce:

  • 2 - 4 Chile de Arbol, dried
  • 1 cup Almonds, raw
  • ½ Onion, white, large
  • 3 cloves Garlic, unpeeled
  • 1 ½ cups Vegetable Stock, Warm
  • 2 tsp. White or champagne vinegar


  • Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
  • Add the garlic cloves and cook for 1 minute.
  • Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
  • To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
  • Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
  • Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
  • Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.


Chile de Arbol Sauce recipe adapted from Gran Cocina Latina