Black Bean & Caramelized Onion Tacos with Roasted Zucchini

Black Bean & Caramelized Onion Tacos

with Roasted Zucchini

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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We’re using monterey jack cheese to create a melty layer on top of warm flour tortillas—the perfect base for our smoky, spicy, and rich vegetable filling. To accompany our tacos, we’re serving a side of roasted zucchini topped with fresh lime juice for a bright, tangy lift.
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ingredients
Black Bean & Caramelized Onion Tacos with Roasted Zucchini
Title
  • 1 15-Ounce Can Black Beans
  • 4 Flour Tortillas
  • 1 Sweet Onion
  • 1 Lime
  • 1 Zucchini
  • 3 oz Radishes
  • 1 Tbsp Light Brown Sugar
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the monterey jack on the large side of a box grater. Halve the lime crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the sour cream and the juice of 1 lime half.  Taste, then season with salt and pepper if desired.

Roast the zucchini:
2 Roast the zucchini:

Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully transfer to a bowl; evenly top with the juice of the remaining lime half. Stir to coat. Cover with foil to keep warm. Reserving the sheet pan, remove and discard the foil.

Make the filling:
3 Make the filling:

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sugar; season with salt and pepper. Cook, stirring occasionally, 6 to  8 minutes, or until browned and softened. Add the drained beans, 3/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 7 to  9 minutes, or until thickened and the beans have slightly broken down. Turn off the heat. Taste, then season with salt and pepper if desired.  

Make the cheesy tortillas:
4 Make the cheesy tortillas:

Meanwhile, place the tortillas on the reserved sheet pan. Evenly top with the grated monterey jack; season with salt and pepper. Bake 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface.

Finish & serve your dish:
5 Finish & serve your dish:

Assemble the tacos using the cheesy tortillas, filling (you may have extra filling), seasoned radishes (discarding any liquid), and lime sour cream. Serve the tacos with the roasted zucchini on the side. Garnish with the cotija. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the monterey jack on the large side of a box grater. Halve the lime crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the sour cream and the juice of 1 lime half.  Taste, then season with salt and pepper if desired.

2 Roast the zucchini:

Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully transfer to a bowl; evenly top with the juice of the remaining lime half. Stir to coat. Cover with foil to keep warm. Reserving the sheet pan, remove and discard the foil.

Roast the zucchini:
Make the filling:
3 Make the filling:

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sugar; season with salt and pepper. Cook, stirring occasionally, 6 to  8 minutes, or until browned and softened. Add the drained beans, 3/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 7 to  9 minutes, or until thickened and the beans have slightly broken down. Turn off the heat. Taste, then season with salt and pepper if desired.  

4 Make the cheesy tortillas:

Meanwhile, place the tortillas on the reserved sheet pan. Evenly top with the grated monterey jack; season with salt and pepper. Bake 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface.

Make the cheesy tortillas:
Finish & serve your dish:
5 Finish & serve your dish:

Assemble the tacos using the cheesy tortillas, filling (you may have extra filling), seasoned radishes (discarding any liquid), and lime sour cream. Serve the tacos with the roasted zucchini on the side. Garnish with the cotija. Enjoy!