This recipe came about one hungry day when the cupboards were near bear. One of my favorite things to do in the kitchen is to create a delicious meal using little ingredients, and a lot of them happen just before heading out for business or upon returning. I like to call these recipes “cleaning out” the pantry recipes. This recipe for Zucchini Black Bean Tacos did not disappoint us .. at all.
Zucchini Black Bean Tacos would be a great recipe to have on hand during the upcoming summer squash months, when one is often stumped as to what to do with zucchini. I always have black beans in the pantry for quick meals, and they were a great addition to some gently sautéed zucchini that I lightly seasoned with a little minced shallot and garlic as well as a sprinkle of cumin.
What really brought this dish together beside the fresh ingredients was the sour cream which I seasoned with another staple and one of my new favorite spices Piment d’ville Basque. I typically use a lot of Basque piment d’espelette in my cooking as well I serve it alongside the salt and pepper on the table. I sprinkle this Basque seasoning on everything from eggs to popcorn. Normally I buy bottles of Basque piment d’espelette when I am in Europe as it tends to be challenging to find it over in the states. A couple months ago I stumbled upon a local grower called Boonville Piment d’Ville, and this has now become my favorite Basque Piment. Vibrant red, and the flavor it outrageous; slightly smoky and spicy. It has been a dream to work with, and mixing it into the sour cream for this taco recipe was the right thing to do. (just a heads up, I am working on some other recipes using this ingredient, and cannot wait to share them).
We have a feeling you will really enjoy this quick and easy, vegetarian friendly taco recipe, which will be an excellent recipe to use during squash season. Not only is it great for Taco Tuesday, but why not try enjoying on Meatless Monday as well.
Happy Taco Tuesday!
Recipe: Zucchini Black Bean Tacos
** serves 4
- 1 tablespoon olive oil
- 1 medium shallot, finely minced
- 1 large garlic clove, finely minced
- 1 medium zucchini, cut into small dice
- 15 ounces black beans, rinsed
- 1 1/2 teaspoons cumin
- salt, to taste
- black pepper, to taste
- 1 avocado, thinly sliced
- 8 ounces sour cream
- 1 1/2 teaspoons Basque piment
- flour tortillas
- Mix the sour cream and Basque piment in a small bowl, and set aside.
- Heat the olive oil in a large frying pan, add the shallot and garlic, stir and cook for 2 minutes over medium-low heat. Add zucchini, stir and cook for another 2 minutes, then add the black beans and continue cooking for 1 minute.
- Sprinkle the cumin over the top, stir and then season to taste with salt.
- Continue cooking over medium heat for 3 – 5 minutes, until heated through.
- Warm the tortillas.
- To serve, place the zucchini mixture on a tortilla, top with some avocado and spicy sour cream.