Black Bean and Zucchini Tacos with Cilantro Avocado Slaw - Slender Kitchen

Black Bean and Zucchini Tacos with Cilantro Avocado Slaw

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(8 Old SmartPoints™) (9 PointsPlus®)

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Lately we have been consciously trying to eat more vegetables and add more greens to our diet. But its usually a hard sell with the husband. Although I wouldn't describe him as as vegetable averse, he sees them as more of a condiment than a main ingredient and is extremely skilled at eating around them.

That all changed when I started making vegetable based tacos. When they are smushed into a tortillas and covered with salsa, he is happy to eat his fair share of vegetables and then some. We started with these Chipotle Zucchini and Black Bean Tacos with Cilantro Avocado Slaw. The zucchini is covered in a spice blend featuring ancho chili powder, which is made from chipotle peppers. They are cooked until they begin to char and then paired with earthy black beans and the cool crunchy slaw. It's a perfect vegetarian meal that even meat eaters will love.

Prep Time

Black Bean and Zucchini Tacos with Cilantro Avocado Slaw

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tbsp. olive oil
  • 2 U zucchini, chopped
  • 1 tsp. ancho chili powder (chipotle chili powder)
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp coriander
  • 14 oz. canned black beans, drained and rinsed
  • 2 cups coleslaw mix
  • 1 U avocado
  • 1/4 cup cilantro, chopped
  • 2 U green onions, chopped
  • 3 tbsp. lime juice (or more)
  • 1/2 tsp. cumin
  • Salt and pepper
  • 8 U corn tortillas

Nutritional Facts

Serving Size: 
2 tacos
Amount Per Serving
Calories 352
Calories from Fat 118
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 1 051mg
Total Carbohydrate 54g
Dietary Fiber 17g
Sugars 9g
Protein 12g


  1. Toss the zucchini with the chili powder, salt, paprika, oregano, and coriander.
  2. Toss together the coleslaw, cilantro, and green onions. Season with salt, pepper, and cumin, Add lime juice and gently massage with your hands to soften the cabbage. Add avocado. Season with salt and pepper.
  3. Heat the olive oil over medium high heat. Add the zucchini in a single layer. Cook for 3-4 minutes until beginning to char. Flip and cook on the other side. Remove and set aside. Add the black beans and cook 2-3 minutes until warm.
  4. Heat the tortillas on the grill or stove top. Stuff with zucchini, black beans, and cilantro avocado slaw.
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