black bean zucchini tacos
This is for Katrina.
This recipe is good for me and at least two meals later, especially if I have a side of rice. I took it from a recipe for black bean chipotle burritos, changed it, and halved it. Below is my version, with some options. And I recommend making them tacos. Tacos are a better filling:tortilla ratio!
BLACK BEAN CHIPOTLE BURRITOS ZUCCHINI TACOS WITH MANGO IF YOU LIKE MANGO
- some olive oil (or veggie oil)
- 1/2 medium onion, chopped
- 1/2 medium zucchini, finely diced
- 1 tsp. light brown sugar
- 2 cloves garlic, crushed
- 1 (15-oz) cans black beans, rinsed and drained
- 2/3 cup frozen corn, defrosted
- 1 packet of Sazon de Goya seasoning
- Some taco-size flour tortillas.
- Some shredded cheese if you like.
- Some diced fresh tomato (NOTE: Or salsa!)
- Some diced mango!
- In a large nonstick skillet, warm vegetable oil over medium-high heat. Add onion and zucchini, sprinkle with brown sugar, and cook, stirring, until vegetables are softened and beginning to brown, 8 to 10 minutes.
- Add garlic and stir until aroma is released, about 30 seconds.
- Place beans in a medium bowl and mash them slightly with a fork or the back of a spoon. Add to skillet along with corn and seasoning and stir to combine well. Cook, stirring frequently, until filling is heated through, 2 to 3 minutes.
- Wrap tortillas in paper towels and warm in microwave on High for 30 to 45 seconds, if you’re super motivated or have dry tortillas.
- Put everything in tortillas as pleases you.
- Seriously, try it with a bit of diced mango and spicy salsa.
