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Zucchini & Black Bean Tacos with Feta.

  • 2 (15 oz) cans
    black beans
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 cloves
    garlic
  • 16
    small corn tortillas
  • 1 medium
    yellow onion
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium zucchini squash
  • 2
    Trim off and discard the ends of the zucchini; medium dice the zucchini (cut into ½-inch cubes) and transfer to a medium bowl.
  • 3
    Drain and rinse the black beans; set aside to drain further.
    2 (15 oz) cans black beans
  • 4
    Preheat a skillet over medium heat.
  • 5
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
    1 medium yellow onion
  • 6
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 7
    Add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
  • 8
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 9
    Add the garlic, chili powder, cumin, salt, and pepper to the skillet; stir until fragrant, 15 to 30 seconds.
    2 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 10
    Add the zucchini to the skillet; cook, stirring frequently, until just tender, 3 to 5 minutes.
  • 11
    Place the feta in a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 12
    Add the black beans to the skillet; cook until the mixture is heated through, 1 to 2 minutes.
  • 13
    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    16 small corn tortillas
  • 14
    To serve, divide the zucchini and black bean mixture between the tortillas and top with the feta. Enjoy!