These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 362kcal
Author Dora Stone
Ingredients
1tbsp.Vegetable oiloptional
½White Onionthinly sliced
3clovesGarlicminced
2Mexican zucchinilarge, diced
1can (14.5 oz)Black beansdrained
Chile de Arbol Sauce:
2 - 4Chile de Arbol, dried
1cupAlmondsraw
½Onionwhite, large
3clovesGarlicunpeeled
1 ½cupsVegetable StockWarm
2tsp.White or champagne vinegar
Instructions
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.