Spears of skillet-charred zucchini are the centerpiece for these pleasantly zippy vegetarian tacos. Creamy black beans and tangy goat cheese add a hefty boost of protein.
What You Get
Chile limón seasoning
Cooked black beans
Goat cheese log
What You’ll Need
Makes 3 servings
30 minutes active time
35 minutes total time
Cut the zucchini into thick spears roughly the same length as the tortillas. Thickly slice the red onion. Transfer the zucchini and onion to a bowl, drizzle with 3 tablespoons olive oil, season with 1 teaspoon chile limón and a pinch of salt, and toss to coat. Cut the lime into wedges. Pick the cilantro leaves and toss the stems.
Heat a large cast-iron skillet or frying pan over high heat until smoking. Working in batches, add the zucchini and onions in a single layer and cook, flipping the spears as needed, until slightly charred and just tender, about 8 minutes. Transfer to a plate and keep warm.
Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, fill with a spoonful of black beans, and top with the zucchini spears and onions. Drizzle with pepita salsa. Sprinkle with crumbles of goat cheese. Scatter with cilantro leaves. Serve warm, with wedges of lime on the side.