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Zucchini Black Bean Tacos with Avocado Crema

Zucchini Black Bean Tacos with Avocado Crema


For the tacos:

  • 1 large zucchini, grated
  • 1 15 ounce can black beans, rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 8 corn tortillas

For the salsa:

  • 1 1/2 cups tomatoes, diced
  • 1/2 cup red onion
  • Juice of 1 lime
  • 1/4 teaspoon salt

For the avocado crema:

  • 1 avocado, pit removed
  • 1/2 cup low-fat Greek yogurt
  • Juice of 1 lime
  • 1/4 teaspoon salt


    For the Tacos:

    1. Combine grated zucchini, black beans, and spices in a medium mixing bowl and toss to combine.
    2. Heat corn tortillas over high heat on gas stove for 15 seconds on each side or heat in the microwave for 10 seconds.
    3. Evenly distribute black bean zucchini mixture among tortillas. Serve with salsa and avocado crema.
    4. For the Salsa: Add tomatoes, onion, lime juice and salt to a small bowl and toss to combine. Serve with tacos.

    For the Avocado Crema:

    1. Scoop out the flesh of the avocado into a food processor or blender. Add yogurt, lime juice, and salt and blend/pulse until smooth and creamy. Serve with tacos.


    • Recipe provided by Kara Lydon, R.D., of The Foodie Dietitian.

    Nutrition Information

    Per serving: 245 kcal cal., 10 g fat (2 g sat. fat), 35 g carb., 9 g fiber, 5 g sugar, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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