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Spicy Black Bean & Caramelized Onion Tacos
with Marinated Zucchini
35 minWellness at Blue Apron
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2 Servings
- Est. 710 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
- 1 15-Ounce Can Black Beans
-
1 Sweet Onion
- 4 Flour Tortillas
- 1 Lemon
- 1 Zucchini
- 3 oz Radishes
- 1 Tbsp Light Brown Sugar
-
2 tsps Chipotle Chile Paste
- 2 oz Monterey Jack Cheese
- 2 Tbsps Grated Cotija Cheese
- ¼ cup Mexican Crema
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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