I have been dying to make these tacos ever since I found them on Pinterest. This recipe is from Erin over at Well Plated, and it’s not often that I see a vegetarian recipe and think “yes, I HAVE to have that in my life”, but that’s exactly what happened.
I’ll admit I’m a bit of sucker for a recipe with corn in it, and with zucchini season coming to a close the idea that I could still get some more recipes cooked with one of my favorite vegetables definitely appealed to me.
I was also excited because I knew when I read the recipe that I would be able to use my Inspiralizer – not for the zucchini because I figured it would blacken easier if that was cut in rounds, but because I thought the red onions would be great spiralized, and fun to put into the tacos. Spiralizing the onions instead of chopping them was the only change I made to Erin’s recipe – it looked so good I really didn’t want to change anything, and I’m so glad I didn’t!
This recipe was wonderful. It was so filling and healthy, and with all the flavors from the vegetables to the toppings, you’ll fool even the biggest of meat eaters into not even realizing that this dish is vegetarian.
As a final note, if you didn’t see my previous post I am proudly a new Inspiralized Brand Ambassador, and have this custom link that you can purchase the Inspiralizer with! My link will take you right to the Inspiralized Shop where you can purchase the Inspiralizer – it’s that easy, and you’ll be able to start turning vegetables and fruits into noodles, and have some really fun and healthy recipes to make!
Serves 2 tacos
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tbsp. extra virgin olive oil, divided
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground cayenne pepper
- 2 medium zucchini, cut into 1/2" round disks
- 1 medium red onion, spiralized Blade B and trimmed
- 3/4 c. corn, cut from the cob (about 1 ear - or substitute frozen, thawed corn)
- 2 tsp. minced garlic
- 1 can low sodium black beans, rinsed and drained
- 8 flour tortilla (fajita/taco size)
- Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges
- In a large skillet, head 1 1/2 tablespoons of the olive oil over medium high heat.
- While the oil heats, combine the chili powder, cumin, 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 of the spice mixture and let cook until the first side is golden, about 4 minutes.
- Flip the zucchini's and sprinkle with the remaining spice mixture, and cook on the other side until golden as well, about 3-4 additional minutes. Remove to a plate and keep warm.
- Reduce the skillet heat to medium low, then add the spiralized 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 beans are heated through, about 2-3 minutes.
- Fill the tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy!