It’s coming. The zucchini is coming. Empty your refrigerator, clear your kitchen counter, and figure out which neighbors are least likely to suspect you of leaving an anonymous bag of squash on their doorsteps, because summer squash is prepping to take over. These Blackened Zucchini Tacos are one tasty way I plan to survive the influx of summer’s most prolific vegetable in the next few months.

Easy Zucchini Tacos with Sweet Corn and Black Beans — fast, fresh, and SO much flavor! My whole family loved this healthy taco recipe, meat-loving husband included!

Like a rainstorm that starts with a roll of thunder or a chick flick’s happy ending, zucchini is predictable. From late July through September, it dominates backyard gardens and farm stands, and my freezer slowly fills with loaf after loaf of zucchini bread.

Since a gal can only eat so many zucchini muffins (and zucchini brownies and zucchini waffles), I’m stockpiling my collection of easy zucchini dinner recipes, including today’s Blackened Zucchini Tacos. This recipe is ready in less than 30 minutes, healthy, and packs a sassy southwest kick.

Loaded Zucchini Tacos — Fresh veggies, black beans, cheese, and lots of spices. Easy, healthy and SO DELICIOUS!!

How to Make These Blackened Zucchini Tacos

This zucchini taco recipe begins with summer produce staples: zucchini, red onion, and fresh corn for the taco filling, along with radishes for a cooling crunch on top.

The zucchini tacos are made in two phases, both of which are quick and easy to complete. Start by sprinkling thick rounds of zucchini with a zesty mix of chili powder, cumin, and cayenne, then cook the slices in olive oil until golden on each side. The spices will darken (a.k.a. “blacken”) and the zucchini.

Zucchini Tacos with Sweet Corn and Black Beans — Simple, healthy, and even meat lovers approve! EASY recipe and so delicious!

If you sneak an early taste of the zucchini slices, you’ll notice they are pretty spicy. Fear not for your taste buds—once the zucchini mixes with the other ingredients, the heat mellows and balances.

Blackened Zucchini Tacos - Quick, easy, healthy and full of flavor - even meat eaters will love these!

Next up, filling part two: in the same skillet, quickly cook the corn, onion, garlic, and black beans. EASY.

Blackened Zucchini Tacos with Sweet Corn and Black Beans — Filling, healthy, and SO DELICIOUS!! Ready in 20 minutes, and our whole family loved them.

Now we build! These zucchini tacos are one of the Tex-Mex recipes I’m working with Old El Paso to create this year, and I wrapped up my zucchini tacos in their soft flour tortillas. The tortillas stay nice and fluffy but are sturdy enough to handle a heaping helping of zucchini taco filling.

More Vegetarian Tex-Mex Recipes

Blackened Zucchini Tacos with Sweet Corn and Black Beans — Easy, healthy and SO DELICIOUS! Even meat lovers will love this recipe!

Tools Used to Make This Recipe

The zucchini is coming. Fire up your stove and let’s embrace it one zucchini taco at a time.

Easy Zucchini Tacos with Sweet Corn and Black Beans — fast, fresh, and SO much flavor! My whole family loved this healthy taco recipe, meat-loving husband included!

Blackened Zucchini Tacos

4.72 from 7 votes
Zucchini tacos with black beans, fresh veggies, and cheese. Simple, healthy, and SO delicious! Even meat lovers approve.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings: 4 servings

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 2 teaspoons  chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 medium zucchini cut into 1/2-inch round disks
  • 1 medium red onion diced
  • 3/4  cup corn cut from the cob (about 1 ear—or substitute frozen, thawed corn)
  • 2 teaspoons minced garlic
  • 1 can low sodium black beans rinsed and drained
  • 8 Old El Paso Flour Tortillas Fajita/Taco Size (to make gluten free, swap corn tortillas)
  • Toppings: Sliced radishes cilantro, sour cream, feta, lime wedges

Instructions
 

  • In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
  • Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
  • If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

Notes

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

Nutrition

Serving: 2tacos (1/4 of recipe), without toppingsCalories: 350kcalCarbohydrates: 54gFat: 12gSaturated Fat: 2gSodium: 727mg

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I am sharing this post in partnership with Old El Paso. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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23 Comments

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  1. These are so good! I swapped cayenne for chipotle powder and added a little smoked paprika. Served with the radishes, guac, and cotija cheese. I’ll definitely be making these again!5 stars

  2. My husband and I love making tacos (who doesn’t?!) and this is quickly turning into our go recipe!  The combination of flavors is delicious and they are also easy to make.  Thanks again for another 5 star recipe Erin! ?5 stars

    1. Thanks so much for taking the time to leave this awesome review, Tracy! I’m glad to hear the recipe was a hit in your house!

  3. Oh Erin, I just made these and we had them for dinner. So freaking gooodddd!!!!! I followed your recipe exactly and they were awesome! Thank you!
    5 stars

    1. Pat, I’m so happy to hear you enjoyed the tacos! Thanks so much for taking the time to report back and leave this wonderful review!

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