Can I talk one more time about how I’m ridiculously excited for summer produce? The CSA, the farmers’ markets, and the little plot of land that we are sowing in our back yard are soon going to fill the kitchen. We haven’t actually sowed the garden (I say that as though we are starting with all seeds… we aren’t) out back yet because Jake had to order a deer fence first, and thank heavens for Home Depot not shipping more quickly because we had a frost this week in Pittsburgh. Luckily, I was able to grab my little baby plants from the screened porch and bring them inside for safe keeping. They are resting comfortably on our kitchen and dining room tables. But having them in our face every day also leads to constant questions from the little one about when we get to plant and why they aren’t growing faster and where-oh-where are the strawberries and tomatoes that we promised her?
So, as Lily clearly demonstrates, the best part of growing vegetables is eating them. On to my recipe search! When I first saw these tacos on my friend Nicole’s blog, they spoke to me. 1) tacos. 2) zucchini and corn and black beans. 3) so easy, I could probably have Lily make them. Perfect for a week night, so that’s what we did. We topped them with tomatoes, sour cream, lettuce, and cheese, and they were perfect. Give them a try!
Zucchini Black Bean Tacos
2 tsp olive oil
1/2 onion, minced
2 cloves garlic, minced
2 small (or one large) zucchini, diced
1 can black beans, drained and rinsed
1 cup frozen corn
2 tsp cumin
1/2 tsp cayenne
1 tsp chili powder
1 Tbsp. cilantro, chopped
10 (6-inch) corn tortillas
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until softened and translucent. Stir in the garlic and sauté for about 1 minute longer.
Add the zucchini, beans, corn, and spices. Cook, stirring occasionally, 6-8 minutes or until softened and hot. Remove from heat and stir in the cilantro. Serve hot in tortillas topped with any taco toppings you like.
Source: slightly adapted from Prevention RD