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- 1 can (15 oz) black beans, drained and rinsed - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 red onion, finely chopped - 1 cup corn (fresh, frozen, or canned) - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn or flour tortillas - Optional toppings: diced avocado, fresh cilantro, lime wedges, and salsa

Easy Veggie and Black Bean Tacos

Discover the joy of plant-based eating with our Tasty Black Bean and Veggie Tacos Delight! This simple and nutritious recipe is perfect for vegetarians and anyone seeking to incorporate more healthy options into their meals. Packed with black beans, zucchini, red bell pepper, and a blend of spices, these tacos are bursting with flavor. Customize them with your favorite toppings like avocado and salsa for an added twist. Enjoy a delicious meal that's not only satisfying but also good for you!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 medium zucchini, diced into small cubes

1 red bell pepper, diced into small pieces

1 small red onion, finely chopped

1 cup corn kernels (fresh, frozen, or canned)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

1 tbsp olive oil

8 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: avocado slices, salsa, sour cream, cheese

Instructions
 

Prep the Veggies: Begin by rinsing and dicing the zucchini and red bell pepper into small bite-sized pieces. Finely chop the red onion and mince the garlic, setting them aside for later.

    Sauté the Veggies: In a large skillet, pour in the olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped red onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent and fragrant.

      Add Remaining Veggies: Incorporate the diced zucchini, red bell pepper, and corn into the skillet. Continue to cook, stirring occasionally, for approximately 5-7 minutes, or until the vegetables are tender yet retain a slight crunch.

        Season the Mixture: Gently fold in the rinsed black beans along with the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir everything together well and allow it to cook for an additional 5 minutes, letting the beans warm through and the flavors meld beautifully.

          Warm the Tortillas: While the filling simmers, prepare the tortillas. You can warm them in a dry skillet over medium heat, cooking for about 30 seconds on each side until soft and pliable. Alternatively, wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.

            Assemble the Tacos: Take a warm tortilla and generously fill it with the savory black bean and veggie mixture. Top with fresh cilantro, slices of avocado, and a squeeze of lime juice to enhance the flavors.

              Serve and Enjoy: Present the tacos on a platter, alongside lime wedges and optional toppings like salsa, sour cream, or cheese for a delightful customization experience.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Arrange the tacos neatly on a wooden board, garnish with extra cilantro, and place vibrant lime wedges between them for a pop of color.