2medium zucchiniends trimmed and cut into ½-inch dice (leave the skin on)
1(14-ounce) can reduced sodium black beansrinsed and drained
½cupprepared salsaplus additional for serving
8small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
3ouncescrumbled fetaqueso fresco, or shredded cheddar
Additional toppings (optional):
Chopped fresh cilantro
Plain non-fat Greek yogurt
Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
Spread the potatoes into an even layer on the prepared baking sheet.
Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.
Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.
Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).
To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!
TO STORE: Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover tortillas according to package directions.
TO REHEAT: Rewarm the black bean/zucchini filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. Reheat the sweet potatoes in the oven at 350 degrees F.
TO FREEZE: Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.