Spicy Black Bean & Caramelized Onion Tacos with Roasted Zucchini
Customer Favorite

Spicy Black Bean & Caramelized Onion Tacos

with Roasted Zucchini

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 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 Roasted Zucchini
Title
time-saving
tips & techniques
Black Beans
Light Brown Sugar
Radish
Cotija Cheese
How To: Hold a Chef's Knife
Zucchini
Flour Tortillas
Lime
Cheddar Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the lime sauce:
1 Prepare the ingredients & make the lime sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch rounds. Peel and thinly slice the onion. Drain and rinse the beans. Grate the cheddar cheese on the large side of a box grater. Halve the lime crosswise. 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. In a bowl, combine the crema or sour cream and the juice of 1 lime half. Season with salt and pepper to taste.

Roast the zucchini:
2 Roast the zucchini:

Line a sheet pan with aluminum 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 and roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, transfer to a bowl; evenly top with the juice of the remaining lime half. Stir to coat. Cover with aluminum foil to keep warm. Reserving the sheet pan, remove and discard the foil.

Make the filling:
3 Make the filling:

While the zucchini roasts, 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 lightly browned and softened. Add the beans, 3/4 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 cheesy tortillas:
4 Make the cheesy tortillas:

While the beans cook, place the tortillas on the same sheet pan. Evenly top with the grated cheddar cheese; season with salt and pepper. Bake 3 to 4 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 (you may have extra filling), seasoned radishes (discarding any liquid from the bowl), and lime sauce. Serve the tacos with the roasted zucchini on the side. Garnish with the Cotija cheese. Enjoy!

Tips from Home Chefs

Spicy Black Bean & Caramelized Onion Tacos

Prepare the ingredients & make the lime sauce:
1 Prepare the ingredients & make the lime sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini crosswise into 1/2-inch rounds. Peel and thinly slice the onion. Drain and rinse the beans. Grate the cheddar cheese on the large side of a box grater. Halve the lime crosswise. 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. In a bowl, combine the crema or sour cream and the juice of 1 lime half. Season with salt and pepper to taste.

2 Roast the zucchini:

Line a sheet pan with aluminum 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 and roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, transfer to a bowl; evenly top with the juice of the remaining lime half. Stir to coat. Cover with aluminum foil to keep warm. Reserving the sheet pan, remove and discard the foil.

Roast the zucchini:
Make the filling:
3 Make the filling:

While the zucchini roasts, 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 lightly browned and softened. Add the beans, 3/4 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. 

4 Make the cheesy tortillas:

While the beans cook, place the tortillas on the same sheet pan. Evenly top with the grated cheddar cheese; season with salt and pepper. Bake 3 to 4 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 (you may have extra filling), seasoned radishes (discarding any liquid from the bowl), and lime sauce. Serve the tacos with the roasted zucchini on the side. Garnish with the Cotija cheese. Enjoy!

Browse Steps
1 of 5