Black Bean & Caramelized Onion Tacos with Roasted Zucchini

Black Bean & Caramelized Onion Tacos

with Roasted Zucchini

35 MIN
2 Servings
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    From the Test Kitchen

    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 veggie 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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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Black Bean & Caramelized Onion Tacos with Roasted Zucchini
    Title
    • 4 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 1 Lime
    • 1 Tbsp Light Brown Sugar
    • 1 Zucchini
    • 2 tsps Chipotle Chile Paste
    • 3 oz Radishes
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • 2 oz Monterey Jack Cheese
    • 1 Yellow Onion
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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. Stir to coat. 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 & dress the zucchini
    2 Roast & dress 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; top with the juice of the remaining lime half. Stir to coat. Cover with foil to keep warm. Reserving the sheet pan, discard the foil.

    Make the filling
    3 Make the filling

    Meanwhile, in a medium pot, heat a drizzle 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

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

    Finish & serve your dish
    5 Finish & serve your dish

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

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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. Stir to coat. 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 & dress 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; top with the juice of the remaining lime half. Stir to coat. Cover with foil to keep warm. Reserving the sheet pan, discard the foil.

    Roast & dress the zucchini
    Make the filling
    3 Make the filling

    Meanwhile, in a medium pot, heat a drizzle 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

    Carefully place the tortillas on the reserved sheet pan. Evenly top with the grated monterey jack; season with salt and pepper. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Carefully 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, seasoned radishes (discarding any liquid), and lime sour cream. Serve the tacos with the dressed zucchini on the side. Garnish with the cotija. Enjoy!

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