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30 Minutes

Zucchini, Corn and Black Bean Tacos with Creamy Guac

  • Family Friendly
  • Fast
  • Healthy

A bit like Mexican bean chilli wrapped up in a hand-held parcel, these vegetable-heavy tacos get dolloped with a lazily mixed guac for good measure. Grating the zucchini ensures it goes undetected, so it's not policed by mini veg-haters. What they don't know will only make them healthier, right?




Prepare Vegetables

Coarsely grate zucchini using a box grater. Drain and rinse black beans. Carefully remove kernels from corn by laying the cob horizontally on the chopping board and cutting kernels off. Discard core.



Cook Vegetables

Heat a frypan over medium-high heat. Add oil, oregano and corn and cook, stirring occasionally, for 3–4 minutes or until caramelised. Stir through zucchini until wilted, seasoning well with salt and pepper.



Add Tomato Paste

Crush garlic. Add tomato paste and garlic to pan and stir for 30 seconds or until fragrant. Add beans, stock cube and 150ml water and cook for 4–5 minutes or until slightly thickened. While beans are cooking, continue with step 4.



Make Guac

Scoop avocado into a bowl. Juice ½ the lime and cut remaining lime into wedges. Add lime juice to avocado with salt and pepper and mash with a fork to combine, leaving it slightly chunky. Stir through yoghurt and season to taste.



Shred Lettuce

Rinse and shred lettuce.



Plate Up

Heat tortillas according to packet instructions. Top tortillas with vegetables, guac and lettuce. Serve with lime wedges.

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Zucchini, Corn and Black Bean Tacos with Creamy Guac

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