Spicy Black Bean & Caramelized Onion Tacos with Marinated Zucchini

Spicy Black Bean & Caramelized Onion Tacos

with Marinated Zucchini

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this recipe, soft flour tortillas are toasted with a layer of melty Monterey Jack cheese, then loaded with an irresistible duo of saucy, spicy black beans and onion (caramelized with a bit of brown sugar). The rich tacos are balanced by a side of Cotija-garnished zucchini—simply marinated with a bit of fresh lemon juice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Black Bean & Caramelized Onion Tacos with Marinated Zucchini
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Radish
Cotija Cheese
Flour Tortillas
How To: Safely Cut Round Vegetables
Monterey Jack Cheese
Light Brown Sugar
Zucchini
Black Beans
How To: Hold a Chef's Knife
Lemon
Mexican Crema
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & season the crema:
1 Prepare the ingredients & season the crema:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Drain and rinse the beans. Halve the zucchini crosswise; cut into 1/4-inch-thick sticks. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Grate the Monterey Jack cheese on the large side of a box grater. Quarter and deseed the lemon. In a bowl, combine the crema and the juice of 1 lemon wedge. Season with salt and pepper to taste.

Make the filling:
2 Make the filling:

In a small 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 lightly browned and softened. Add the beans, 1/2 cup of water, 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; season with salt and pepper to taste.

Marinate the zucchini:
3 Marinate the zucchini:

While the filling cooks, in a medium bowl, combine the sliced zucchini, the juice of the remaining lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the cheesy tortillas:
4 Make the cheesy tortillas:

Once the filling has cooked about 10 minutes, line a sheet pan with aluminum foil. Place the tortillas on the foil. Evenly top with the grated Monterey Jack cheese; season with salt and pepper. Bake 4 to 5 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, seasoned radishes, and seasoned crema. Serve the tacos with the marinated zucchini on the side. Garnish with the Cotija cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Spicy Black Bean & Caramelized Onion Tacos

Prepare the ingredients & season the crema:
1 Prepare the ingredients & season the crema:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Drain and rinse the beans. Halve the zucchini crosswise; cut into 1/4-inch-thick sticks. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Grate the Monterey Jack cheese on the large side of a box grater. Quarter and deseed the lemon. In a bowl, combine the crema and the juice of 1 lemon wedge. Season with salt and pepper to taste.

2 Make the filling:

In a small 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 lightly browned and softened. Add the beans, 1/2 cup of water, 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; season with salt and pepper to taste.

Make the filling:
Marinate the zucchini:
3 Marinate the zucchini:

While the filling cooks, in a medium bowl, combine the sliced zucchini, the juice of the remaining lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Make the cheesy tortillas:

Once the filling has cooked about 10 minutes, line a sheet pan with aluminum foil. Place the tortillas on the foil. Evenly top with the grated Monterey Jack cheese; season with salt and pepper. Bake 4 to 5 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, seasoned radishes, and seasoned crema. Serve the tacos with the marinated zucchini on the side. Garnish with the Cotija cheese. Enjoy!