Corn, Zucchini & Black Bean Tacos Recipe
These delicious Mexican tacos are a summer delight made with corn, zucchini and black beans along with a tangy & spicy green salsa.
Recipe Info
Ingredients For Corn, Zucchini & Black Bean Tacos Recipe
For the filling
- 1 Cup Sweet Corn Kernels
- 1 Small Onion
- 1 Jalapeño
- 4 Garlic Cloves
- 1 Zucchini
- 1 Cup Black Beans cooked
- 1.5 Teaspoons Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/4 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- 2 Tablespoons Cooking Oil
For the green salsa
- 5-6 Tomatillos (Green Tomatoes)
- 1/2 Small Onion
- 1 Green Chilli
- 3-4 Garlic Cloves
- 1 Tablespoon Lime Juice
- 1/4 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Salt
- 1 Teaspoon Cooking Oil
For assembling
- 12 Corn Tortillas
- 1 Avocado
- 2 Tablespoons Onion finely chopped
- 2 Tablespoons Tomato finely chopped
- 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya) finely chopped
- 2 Tablespoons Cotija Cheese optional
Step By Step Instructions for Corn, Zucchini & Black Bean Tacos Recipe
Preparing the filling
- Heat some oil in a pan and add corn kernels and roast them on medium heat.1 Cup Sweet Corn Kernels
- Cook till they are slightly charred on both sides, then remove from the pan and set aside.
- In the same pan, heat some more oil. Then add some finely chopped onions, jalapenos and minced garlic. Saute for a couple of minutes.1 Small Onion, 1 Jalapeño, 4 Garlic Cloves
- Then add diced zucchini to the pan.1 Zucchini
- Cook on medium flame for 3-4 minutes till the zucchini is roasted.
- Then add the roasted corn and cooked black beans to the pan.1 Cup Black Beans
- Add all the spices like cumin powder, garlic powder, red chilli powder, black pepper powder, oregano and salt.1.5 Teaspoons Cumin Powder (Jeera Powder), 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/4 Teaspoon Dried Oregano, 1 Teaspoon Salt
- Mix well and cook for 2 minutes. Then set the prepared filling aside.
Making the green salsa
- Place diced tomatillos, onions, green chillies and garlic cloves on a lined baking tray. Brush them will a little bit of oil.5-6 Tomatillos (Green Tomatoes), 1/2 Small Onion, 1 Green Chilli, 3-4 Garlic Cloves, 1 Teaspoon Cooking Oil
- Bake them at 200 C or 400 F for 10 minutes till they are cooked.
- Add them to a blender along with some lime juice, red chilli powder, black pepper powder and salt.1 Tablespoon Lime Juice, 1/4 Teaspoon Red Chilli Powder, 1/4 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Salt
- Add spoonful of water if needed and grind the mixture to a smooth paste.
- The green salsa is ready. Set it aside.
Assemblin the tacos
- Peel, pit and cut the avocado into thin slices.1 Avocado
- Heat the tortillas on a pan for 30 seconds on each side.12 Corn Tortillas
- Spread a layer of the green salsa on the tortilla.
- Place 1-2 slices of avocado on the tortilla.
- Then place a large spoonful of the prepared corn, zucchini and black bean filling on top.
- Sprinkle some finely chopped onions, tomatoes, coriander leaves, cotija cheese or any other toppings of your choice on top.2 Tablespoons Onion, 2 Tablespoons Tomato, 2 Tablespoons Cotija Cheese, 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
- Corn, zucchini and black bean tacos are ready. Serve them fresh with any salsa and toppings as needed.
