Black Bean and Zucchini Tacos with Cilantro Avocado Slaw

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Black bean and zucchini tacos with the most amazing cilantro and avocado cabbage slaw are the perfect vegetarian tacos. Jump to Recipe keyboard_arrow_down

352 CALORIES 54g CARBS 13g FAT 12g PROTEIN
7
Freestyle™ SmartPoints™ New!
(8 Old SmartPoints™)
(9 PointsPlus®)

Zucchini and black bean tacos the perfect way to get your family to try a meatless meal. No one misses the meat with these hearty tacos. Another Taco Night favorites - these Chicken Tostadas and Chipotle Shrimp Tacos.

Lately, I have been consciously trying to eat more vegetables and add more greens to our diet. But, truth be told, it is usually a harder sell with my husband. Although I wouldn't describe him as vegetable-averse, he sees them as more of a condiment than a main ingredient and is extremely skilled at eating his way around them.

However, I'm happy to report that all changed when I started making vegetable-based tacos. When any variety of veggies are layered into a tortilla and then covered with salsa, he is happy to eat his fair share of vegetables and then some.

We started with these Black Bean and Zucchini 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 then topped with a cool, crunchy slaw. It's a perfect vegetarian meal that even meat eaters will love.

If you are looking for a nutritious meal that helps you "turn" picky eaters — whether your spouse or your kids — look no further than these vegetarian tacos. Easily customizable both in ingredients and in flavorings, you'll be hard-pressed to find someone who is not pleased by these tacos.

Black bean zucchini tacos closeup with cabbage and avocado.

Ways to Serve Black Bean and Zucchini Tacos

  • I serve these in corn tortillas, but that doesn't mean you have to. You can also use flour tortillas, or try a low-carb or whole wheat variety of tortilla. Remember, the smaller the tortilla, the less calories and fat you are consuming. Plus, there is no need to get out a burrito-size tortilla for these tacos, unless…
  • You decide to make burritos out of the taco toppings, in which case, may I suggest you find a low-carb, low-fat, or other healthier burrito wrap option. Burritos are easy to overstuff so be sure to load up on the veggies more so than other toppings (like cheese or sour cream).
  • You can make these into tostadas easily. Purchase pre-made tostadas. I like to serve mashed beans on tostadas, so after you heat the beans, simply smash with the back of a fork or puree with a little hot chicken broth or water (about 2 tablespoons). This creates a sticky base for your tostada that will help to hold the rest of the ingredients.
  • Make low-carb lettuce wraps with your taco ingredients. Good lettuces to use include romaine, bibb, and butter.
  • Use the ingredients as a sweet potato stuffing. Top with queso fresco or Monterey jack cheeses.
  • Make taco bowls with all of the ingredients, except add them on top of a bed of white or brown rice or even Cilantro Lime Cauliflower Rice. Top with the slaw and salsa as well.
  • Serve on top of any tortilla, lettuce, or tostada, but be sure to serve with a wedge of lime and plenty of toppings from which to choose.

Recipe Ideas Zucchini and Black Bean Tacos

Tacos are crazy easy to customize! Trust me, as a taco aficionado, I know what I'm talking about.

  • Add any and all vegetables that you want to these tacos. Some that I enjoy include eggplant, mushrooms and other varieties of squash.
  • Switch up the beans — just about any hearty bean will do. Use whatever you have on hand.
  • If you prefer to use refried beans instead of whole, try your hand at making your own.
  • Make the tacos spicy by including jalapeno slices while you're cooking or add them as a topping when you're layering on your ingredients. Other ways to make your tacos spicy include incorporating chipotles in adobo, red pepper flakes, or a healthy dose of your favorite hot sauce.
  • If you like to add sour cream to your tacos, consider using a low-fat variety or a dollop of Greek yogurt (you won't even be able to tell the difference).
  • Add in corn — frozen, canned, or fresh. If using canned, rinse the corn off first to get rid of any extra salt.

Three vegetarian black bean and zucchini tacos with cabbage slaw and avocado.

How can I use leftover Black Bean and Zucchini Tacos?

Tacos are even better the next day. Any kind, any variety, any toppings. Don't ask me why, I just devour them the next day (that is IF we have any leftovers to begin with). I usually just reheat the ingredients and top on a tortilla or a lettuce wrap, but you can also add these to a bed of lettuce for a mighty fine salad. Make individual salads or one big one to share as a dinner entree.

I've used these leftover ingredients before for making a taco dip. Layer them in as you see fit, alternating with other layers of low-fat cream cheese mixed with taco seasoning, low-fat cheeses, salsa, and lettuce. Serve with homemade tortilla chips, veggie chips, or cut up veggies.

Reimagine your taco — put your ingredients inside of a quesadilla or a wrap and use a panini press or heavy skillet to press down onto the tortilla to create a crispy crust around the outside of your meal.

Toss the ingredients with other leftovers like rice, chicken, potatoes, or even eggs. Let me know if there are any ideas I've missed — I always enjoy learning new ways to enjoy leftovers.

The Recipe

Black Bean and Zucchini Tacos with Cilantro Avocado Slaw

PREP TIME: 15 Min
COOK TIME: 20 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 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

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Instructions

(Hide Photos)
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.

Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 352
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1051mg
46%
Total Carbohydrate 54g
18%
Dietary Fiber 17g
71%
Sugars 9g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Vegetarian black bean tacos with zucchini and cabbage slaw with avocado.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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