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

Spicy Black Bean & Caramelized Onion Tacos

with Roasted Zucchini

35 MIN
2 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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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

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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!

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