Black Bean Tacos with Zucchini and Jalapeño
In the UK: Black Bean Tacos with Courgette and Green Chilli
- 20 mintotal time
- $2.31£1.74a serving
- 585571calories
- 19 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Cumin-spiced smashed black beans and charred zucchini in warm tortillas with a fresh jalapeño salsa.
Ingredients
Serves 4.
- 2 zucchini, diced
- 2 tomatoes, diced
- 1 jalapeño, finely chopped
- ¼ bunch cilantro, chopped
- 1 lime
- 1 avocado
- 2 (15 oz) cans black beans, drained and rinsed
- 8 flour tortillas (8-inch)
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp garlic powder
- salt, to taste
Contains: wheat (gluten). Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the vegetable oil in a large frying pan on high heat. Add the zucchini with a pinch of salt and cook for 6 minutes, stirring only every couple of minutes, until browned and tender. Tip onto a plate.
- Meanwhile, make the salsa: mix the tomato, jalapeño, half the cilantro, the juice of the lime and a pinch of salt. Dice the avocado and fold it in gently.
- Add the rest of the oil to the pan on medium heat, then the black beans, ground cumin, dried oregano, garlic powder and 5 tablespoons of water. Cook for 3–4 minutes, smashing about half the beans with a fork, until thick and hot. Season with salt.
- Wrap the tortillas stack in a clean damp tea towel and microwave for 1 minute until soft and warm.
- Spread the beans over the tortillas, top with the zucchini and salsa and scatter with the rest of the cilantro.
Leftovers: The beans and vegetables keep in the fridge for 2 days; reheat until piping hot and make the salsa fresh.
Ingredients
Serves 4.
- 2 courgettes, diced
- 2 tomatoes, diced
- 1 green chilli, finely chopped
- ¼ bunch coriander, chopped
- 1 lime
- 1 avocado
- 2 × 400 g tins black beans, drained and rinsed
- 8 plain tortilla wraps
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp garlic granules
- salt, to taste
Contains: gluten. Check the label: soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the vegetable oil in a large frying pan on high heat. Add the courgette with a pinch of salt and cook for 6 minutes, stirring only every couple of minutes, until browned and tender. Tip onto a plate.
- Meanwhile, make the salsa: mix the tomato, chilli, half the coriander, the juice of the lime and a pinch of salt. Dice the avocado and fold it in gently.
- Add the rest of the oil to the pan on medium heat, then the black beans, ground cumin, dried oregano, garlic granules and 5 tablespoons of water. Cook for 3–4 minutes, smashing about half the beans with a fork, until thick and hot. Season with salt.
- Wrap the wraps stack in a clean damp tea towel and microwave for 1 minute until soft and warm.
- Spread the beans over the tortillas, top with the courgette and salsa and scatter with the rest of the coriander.
Leftovers: The beans and vegetables keep in the fridge for 2 days; reheat until piping hot and make the salsa fresh.
Nutrition per serving
| Calories | 585 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 83 g |
| Fat | 21 g |
| Sodium | 1005 mg |
| Calories | 571 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 82 g |
| Fat | 20 g |
| Sodium | 878 mg |
Worked out from the ingredients, 437 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.31 a serving in the US (range $1.77–$3.06) and £1.74 in the UK (range £1.33–£2.30). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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