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 sharp cave-aged cheddar to create a melty layer on top of warm flour tortillas—the perfect base for our smoky, spicy, and rich 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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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Black Bean & Caramelized Onion Tacos with Roasted Zucchini
Title
  • 1 15.5-Oz Can Black Beans
  • 4 Flour Tortillas
  • 1 Lime
  • 1 Tbsp Light Brown Sugar
  • 1 Zucchini
  • 3 oz Radishes
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
  • 1 Yellow Onion
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 combine. 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; 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 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. 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 (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! 

Tips from Home Chefs

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Black Bean & Caramelized Onion Tacos

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 combine. 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; 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 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. 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 (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!