Bean and Veggie Tacos
By Katie LeairdPublished on February 17, 2023
Time
30 minutes
Yield
Serves 4 (Makes 8 to 10 tacos)
WHAT KIDS ARE SAYING
"Usually I don't like zucchini, but with all the seasonings I LOVED these tacos." —Miles, recipe tester, age 9
Ingredients
Before You Begin
Serve with your favorite taco toppings, such as hot sauce, diced avocado, chopped cilantro, or sour cream. For spicier tacos, use the full teaspoon of chili powder.
Instructions
- Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Transfer beans to medium microwave-safe bowl.
- Add lime juice, 2 teaspoons oil, and ¼ teaspoon salt to beans. Use fork to mash beans until about half are broken down to chunky paste.
- Cover bowl with microwave-safe plate and heat in microwave until warm, about 1 minute. Remove bowl from microwave and set aside (still covered to keep warm).
- In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Use rubber spatula to stir in garlic, cumin, chili powder, and remaining ½ teaspoon salt and cook for 30 seconds.
- Add zucchini and corn to skillet with spices and stir to combine. Increase heat to medium-high and cook for 3 minutes (do not stir!). Then, use rubber spatula to gently stir zucchini mixture. Continue to cook (again, no stirring!) until vegetables are spotty brown, 3 to 5 minutes. Turn off heat and slide skillet to cool burner.
- Stack tortillas on second microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Remove plate from microwave.
- Divide mashed beans and vegetable mixture evenly among warmed tortillas. Serve.
Time
30 minutesYield
Serves 4 (Makes 8 to 10 tacos)WHAT KIDS ARE SAYING
"Usually I don't like zucchini, but with all the seasonings I LOVED these tacos." —Miles, recipe tester, age 9Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Creamy and crunchy at the same time, these tacos are a vegetarian delight! They’re also a quick and simple meal. Microwaving the beans helps make this recipe easy and fast—plus it doesn’t take long to cook the veggies on the stovetop until they’re crisp-tender. Once kids start cooking, this recipe comes together quickly, so it’s important that they have all of their ingredients measured out before they begin. (They will see that some of the ingredients are measured twice, because they’re used in different recipe steps.) Once kids have finished measuring, challenge them to organize their ingredients from greatest amount to least, omitting the tortillas.
Before You Begin
Serve with your favorite taco toppings, such as hot sauce, diced avocado, chopped cilantro, or sour cream. For spicier tacos, use the full teaspoon of chili powder.
Instructions
- Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Transfer beans to medium microwave-safe bowl.
- Add lime juice, 2 teaspoons oil, and ¼ teaspoon salt to beans. Use fork to mash beans until about half are broken down to chunky paste.
- Cover bowl with microwave-safe plate and heat in microwave until warm, about 1 minute. Remove bowl from microwave and set aside (still covered to keep warm).
- In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Use rubber spatula to stir in garlic, cumin, chili powder, and remaining ½ teaspoon salt and cook for 30 seconds.
- Add zucchini and corn to skillet with spices and stir to combine. Increase heat to medium-high and cook for 3 minutes (do not stir!). Then, use rubber spatula to gently stir zucchini mixture. Continue to cook (again, no stirring!) until vegetables are spotty brown, 3 to 5 minutes. Turn off heat and slide skillet to cool burner.
- Stack tortillas on second microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Remove plate from microwave.
- Divide mashed beans and vegetable mixture evenly among warmed tortillas. Serve.
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