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Our blog offers content about healthcare, healthy living and the culture at Hannibal Regional.


Spicy Zucchini Tacos

These spicy zucchini tacos are a great way to use up garden zucchinis, and to switch things up to traditional tacos!

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion, minced
  • 1 jalapeno pepper, stemmed, seeded and minced
  • 2 Tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 cup vegetable or chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound zucchini, cut into 1/2 inch pieces
  • 1.5 cups cooked black beans (or kidney) or 1 can, drained/rinsed
  • 1 Tablespoon minced fresh cilantro (plus extra for sprinkling on tacos)
  • 8 small corn tortillas (6-inch size)
  • 2 ounces Cotija cheese or queso fresco (optional)

Instructions

  • Heat oil in a 12″ skillet over medium heat. Add onion and jalapeno and cook until softened and lightly browned. Add tomato paste, garlic and oregano and cook about 1 minute until fragrant. Stir in broth, salt and pepper. Simmer until slightly thickened, about 5 minutes.
  • Add zucchini and beans, cover and cook until zucchini is slightly softened, about 5 minutes. Remove cover and increase heat to medium high. Cook, stirring often until sauce has thickened and it coats the zucchini. Remove from heat, stir in cilantro.
  • To serve, place a scoop (about 1/4 cup) on top of a heated corn tortilla. Top with queso fresco, avocado or other favorite toppings and additional minced cilantro.

Blog post provided by:
Katie Foster, RDN, LD
Clinical Registered Dietitian



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