Tacos de Frijoles con Calabacita

Tacos de Frijoles con Calabacita is a delicious and satisfying dairy-free Mexican dish that combines creamy black beans with tender zucchini, all tucked into warm corn tortillas. This flavorful snack is perfect for a light meal or an appetizing appetizer.

Ingredients

• Black beans - 200 grams (canned, drained and rinsed)
• Zucchini - 1 medium (about 200 grams), diced
• Corn tortillas - 4 small
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Onion - 1/2 medium, finely chopped
• Cumin - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic, diced zucchini, cumin, chili powder, salt, and black pepper.
4. Cook for about 5-7 minutes until the zucchini is tender.
5. Add the black beans to the skillet, stirring gently to combine, and heat through for about 3-4 minutes.
6. While the beans and zucchini are cooking, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds on each side until pliable.
7. Assemble the tacos by spooning the bean and zucchini mixture onto the warm tortillas.
8. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

• Calories: 280
• Protein: 9 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• Rich in fiber which aids digestion.
• Low in calories while providing essential nutrients.

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