At a glance

Sautéed zucchini and black beans fill warm corn tortillas with fresh tomato salsa, lime, and cilantro.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 15 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 380 kcal
• Protein: 17 g
• Carbohydrates: 68 g
• Fat: 7 g
• Fiber: 17 g
• Sodium: 173 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 3 cups no-salt-added black beans, rinsed and drained (480 g)
• 4 cups sliced zucchini (500 g)
• 2 1/2 cups diced tomatoes (300 g)
• 2/3 cup finely diced onion (100 g)
• 8 small corn tortillas (240 g)
• 1/4 cup fresh lime juice (60 g)
• 1 packed cup chopped cilantro (15 g)
• 1 tbsp olive oil (14 g)
• 1 tbsp ground cumin (8 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Stir the tomatoes, half the onion, half the lime juice, cilantro, and half the salt into a fresh salsa.

2. Heat the olive oil in a wide skillet over medium-high heat. Add the zucchini and remaining onion and cook for 6 to 8 minutes, until browned at the edges.

3. Add the black beans, cumin, remaining lime juice, and remaining salt. Cook for 3 minutes, stirring gently, until hot.

4. Warm the tortillas until pliable and fill each with the zucchini-bean mixture and fresh tomato salsa; serve two tacos per portion.

Sources

1. USDA FoodData Central — April 2026 data release