• 2 medium zucchinis, cut into a bit less than 1/2-inch rounds [Martha Stewarts presentation]*
  • Sea salt (or salt substitute) and freshly ground pepper
  • 1 cup finely chopped white onion (1 medium onion)
  • 3/4 cup vegetable broth or water (part to ‘saute’ onion, part for the beans)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4-1/2 teaspoon smoked paprika or Mexican Chili Seasoning Mix
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) black beans, rinsed and drained*
  • 8 corn tortillas
  • Garnishes

Sharing a family favorite recipe at our Power Ager’s Group gathering, Inga introduced us to an easy and delicious vegan taco meal that she learned many years ago from Martha Stewart. Toasting the tacos is an authentic and delicious way to add flavor to this pretty and simple dish.

In a large nonstick skillet set over medium-high heat, drizzle a bit of oil and wipe most of it. Add the zucchini in a single layer and a sprinkle of salt (or substitute) and pepper. Turn over when golden brown, and brown the other side. This takes about 8 minutes.  Transfer to a bowl or plate and cover to keep warm. Again, with medium-high heat, add the onion to the non-stick pan and stir occasionally as it begins to brown, adding a few tablespoons of water or vegetable broth to deglaze the pan, and to prevent sticking. Add garlic and spices  and cook 1 minute more, again, adding a bit of broth to deglaze.  Stir in the beans, tomato paste, and 1/2 cup of broth or water. Lower heat and simmer, smashing some beans with a spoon. Cover and cook on low for about 5 minutes to heat through and to and blend flavors. Add more broth if too dry.

With tongs, toast each tortilla over a gas burner, on medium, until charred in places. Place on a medium plate and cover with another inverted plate, to keep warm.  If no gas stove, use a cast iron griddle on high, or simple warm the tortillas in a pan over medium heat.  Take care not to dry out.

To assemble, spoon a line of black beans on one side of the toasted taco shell. Line three zucchini over the beans, add sliced radish, jalapenos, avocado, cabbage or greens, salsa, and serve with lime wedges.

Wonderful served with fresh fruit like melons, pineapple, mango, kiwi, and/or grapes

Garnishes: Vegan sour cream (see recipe at sour cream), cubed seasoned avocado or guacamole, sliced radishes, pickled jalapenos, black olives, shredded cabbage or chopped greens, various salsas, lime wedges.

*NOTE: For ease in filling the tacos, Inga prefers to cut the zucchini into small squares; and, she uses the black bean broth in the can, rather than draining, rinsing, and then adding more broth.