1400 700 vegan tb12 streettacos hero 1

Charred Zucchini Street Tacos

with Kimchi & Avocado Lime Crema

dinner

Well-charred zucchini makes a great taco filling. In this recipe, we fill our tacos with zucchini, mashed black beans, chopped kimchi, and avocado lime crema. The result is a protein-rich, irresistible taco! Enjoy!

Mexican Beans/Legumes Hearty Vegetables Squash Gluten-Free High-Protein Nut-Free Soy-Free Seasonal Menu Party Foods Quick and Easy Dinner
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
580
FAT
19g
CARBOHYDRATES
67g
PROTEIN
23g

MAIN INGREDIENTS

  1. 2 radishes
  2. ¼ cup vegan kimchi
  3. 1 zucchini
  4. 13.4 oz package black beans
  5. 6 corn tortillas
  6. 1 avocado
  7. 1 lime
  8. Fresh cilantro
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Blender
  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 350°F for the tortillas. Thinly slice the radishes into matchsticks. Roughly chop the kimchi. Cut the zucchini into sticks about ½ inch thick and 4 inches long. Drain and rinse the black beans.

2
Cook the beans

Add the black beans to a small saucepan over medium-high heat and mash coarsely with a fork. Add ½ cup water and a pinch of salt and pepper and lower heat to medium. Cook beans until slightly thickened, about 8 to 10 minutes. Remove from heat and cover to keep warm.

3
Char the zucchini

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cut zucchini. Cook until charred on both sides, about 8 to 10 minutes, and season with salt and pepper. Wrap the tortillas in foil and place in the oven to warm.

4
Blend the avocado crema

Halve the avocado and remove the pit. In a blender, combine the avocado flesh, lime juice, ¼ cup cold water, just half the cilantro, 1 tsp salt, and a pinch of pepper. Blend avocado lime crema until smooth.

5
Prepare the cilantro

Pick the remaining cilantro leaves from the stems.

6
Serve

To build your tacos, spread mashed black beans onto the warm tortillas. Top with chopped kimchi, charred zucchini, and sliced radishes. Dollop charred zucchini tacos with the avocado lime crema and sprinkle with remaining cilantro leaves.