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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.
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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.
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.
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.
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.
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