Black Bean Tacos with Zucchini Salsa
Serves: 3, 2 tacos each
For the zucchini-avocado salsa:
  • 1 zucchini, chopped
  • ½ cup cilantro
  • ¼ cup chopped red onion
  • Zest from 1 lime and juice from 2 limes (unless your first lime was super juicy)
  • Pinch cayenne or 1 teaspoon chopped jalapeño
  • ½ teaspoon honey
  • 1 small avocado, diced
  • Sea salt and fresh black pepper
For the black beans:
  • 1 tablespoon extra-virgin olive oil
  • 1 can black beans (1½ cups)
  • 1 garlic clove, minced
  • ¼ - ½ cup water
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • Sea salt
For the chard & leek sauté:
  • 1 leek, white and light green parts, sliced thin
  • 1 small garlic clove, minced
  • 4 or 5 large green chard leaves, chopped, including stems
  • Extra-virgin olive oil, for drizzling
To assemble:
  • 6 tortillas
  • ½ cup crumbled cotija cheese (optional)
  1. Make the zucchini-avocado salsa: Place the zucchini, cilantro, onion, lime zest and juice, cayenne, honey, and pinches of salt and pepper in a food processor and process to form a sauce. Taste and adjust seasoning. Transfer the salsa to a bowl and stir in the diced avocado. Taste and adjust again. Set aside.
  2. Make the black beans: Heat the olive oil in a medium saucepan over medium heat. Add the black beans and garlic and cook for 1 minute. Add the water, cumin, coriander, paprika, and a pinch of salt, and simmer for a few minutes on low. Taste and adjust seasonings and cover to keep warm.
  3. Make the chard and leek sauté: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the leeks, garlic, chard stems, and a pinch of salt and sauté for 1-2 minutes. Add the chard leaves and cook until just wilted. Set aside.
  4. Over an open gas flame or in a skillet, heat each tortilla until a slight char forms. Assemble tacos with the black beans, green sauté, and the zucchini-avocado salsa. Top with the cotija cheese, if using, and serve. Best served with margaritas.
Recipe by Love and Lemons at