Crispy Zucchini and Black Bean Tacos
Golden, crispy zucchini paired with hearty black beans, fresh veggies, and a creamy lime-yogurt sauce, all tucked into warm tortillas. These tacos are easy, healthy, and full of Mediterranean-style freshness with a hint of Mexican spice.
⏱️ Time
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
For the Crispy Zucchini:
2 medium zucchinis, sliced into sticks or rounds
½ cup breadcrumbs (use gluten-free if needed)
¼ cup grated Parmesan cheese (optional but adds great flavor)
½ tsp garlic powder
½ tsp paprika or smoked paprika
Salt and black pepper, to taste
1 large egg, lightly beaten
Olive oil spray or drizzle for baking
For the Black Beans:
1 can (400g) black beans, drained and rinsed
1 tsp olive oil
½ tsp cumin
½ tsp chili powder or smoked paprika
Salt and pepper to taste
Squeeze of lime juice
For the Yogurt-Lime Sauce:
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lime juice
1 small garlic clove, minced
1 tbsp chopped cilantro or parsley
Salt and pepper, to taste
For Serving:
6 small tortillas (corn or flour)
¼ cup shredded lettuce or cabbage
½ cup diced tomatoes or salsa
¼ avocado, sliced (optional)
Fresh cilantro or parsley for garnish
Instructions
Step 1: Prepare Crispy Zucchini
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in one bowl.
3. Dip each zucchini piece in beaten egg, then coat with breadcrumb mixture.
4. Place on the baking sheet and lightly spray or drizzle with olive oil.
5. Bake for 18–20 minutes, flipping halfway, until golden and crisp.
(Air fryer option: Cook at 400°F (200°C) for 10–12 minutes, shaking halfway.)
Step 2: Warm the Black Beans
1. In a skillet, heat olive oil over medium heat.
2. Add black beans, cumin, chili powder, salt, pepper, and lime juice.
3. Stir for 3–5 minutes until warmed and slightly mashed.
Step 3: Make the Sauce
1. Whisk together yogurt, olive oil, lime juice, garlic, cilantro, salt, and pepper.
2. Adjust consistency with a teaspoon of water if needed.
Step 4: Assemble the Tacos
1. Warm tortillas in a dry skillet or microwave.
2. Spread a spoonful of black beans onto each tortilla.
3. Add crispy zucchini, lettuce, and tomatoes.
4. Drizzle with yogurt-lime sauce and top with avocado slices or herbs.
Notes & Tips
Extra crisp: Use panko breadcrumbs for a crunchier texture.
Make it vegan: Use vegan yogurt and skip Parmesan.
Spicy version: Add chili flakes or hot sauce to the yogurt dressing.
Add protein: Top with grilled shrimp or tofu for a bigger meal.
❓ Frequently asked questions FAQ
Q: Can I prep these ahead of time?
A: Yes — bake the zucchini and warm them in the oven before assembling tacos.
Q: What’s the best way to keep zucchini crispy?
A: Avoid overcrowding on the baking sheet and serve immediately after baking.
Q: Can I use chickpeas instead of black beans?
A: Absolutely! Roasted or spiced chickpeas work perfectly.
Nutrition information
Calories: ~380 kcal
Protein: 16g
Carbs: 46g
Fat: 14g
Fiber: 9g