Crispy Zucchini Black Bean Tacos

These crispy zucchini black bean tacos are a delicious, wholesome twist on traditional tacos — packed with flavor, texture, and a touch of crunch. Perfect for a light lunch or a meatless dinner night!

🥒 Ingredients

• 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 for deeper flavor)

• 1 tbsp olive oil (for coating or baking)

• 1 can (15 oz) black beans, drained and rinsed

• Small corn or flour tortillas

• Toppings: sliced avocado, shredded lettuce, diced tomatoes, lime wedges, and sour cream or yogurt sauce

👩‍🍳 Instructions

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.

2. Prepare the coating: In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, and paprika.

3. Coat the zucchini: Lightly brush zucchini pieces with olive oil, then dip each into the breadcrumb mixture until evenly coated.

4. Bake the zucchini: Arrange on the tray and bake for 20–25 minutes, flipping halfway through until golden and crispy.

5. Warm the beans: In a skillet, heat black beans over medium heat with a pinch of salt and any desired spices (like cumin or chili powder).

6. Assemble tacos: Fill tortillas with black beans, crispy zucchini, and your favorite toppings.

7. Finish with a squeeze of lime and a spoonful of sour cream or yogurt sauce for freshness.

🌮 Serving Tips

• Add a drizzle of chipotle mayo or avocado sauce for extra flavor.

• Serve with a side of Mexican rice or fresh salad for a complete meal.

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