Spicy Black Bean & Caramelized Onion Tacos with Marinated Zucchini

Spicy Black Bean & Caramelized Onion Tacos

with Marinated Zucchini

35 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Spicy Black Bean & Caramelized Onion Tacos with Marinated Zucchini
Title
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

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!

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