Zucchini & Black Bean Tacos with Feta

[Sincerely-Food-Chef]

Ingredients

• 2 (15 oz) cans black beans
• 1 (4 oz) pkg crumbled feta cheese
• 2 cloves garlic
• 16 small corn tortillas
• 1 medium yellow onion
• 2 medium zucchini squash
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 medium zucchini squash
2. Trim off and discard the ends of the zucchini; medium dice the zucchini (cut into ½-inch cubes) and transfer to a medium bowl.
3. Drain and rinse the black beans; set aside to drain further.
   • 2 (15 oz) cans black beans
4. Preheat a skillet over medium heat.
5. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
   • 1 medium yellow onion
6. Once the skillet is hot, add olive oil and swirl to coat the bottom.
   • 1 tbsp extra virgin olive oil
7. Add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
8. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
   • 2 cloves garlic
9. Add the garlic, chili powder, cumin, salt, and pepper to the skillet; stir until fragrant, 15 to 30 seconds.
   • 2 tsp chili powder
   • 1 tsp cumin
   • 1 tsp salt
   • ½ tsp black pepper
10. Add the zucchini to the skillet; cook, stirring frequently, until just tender, 3 to 5 minutes.
11. Place the feta in a small bowl.
    • 1 (4 oz) pkg crumbled feta cheese
12. Add the black beans to the skillet; cook until the mixture is heated through, 1 to 2 minutes.
13. Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    • 16 small corn tortillas
14. To serve, divide the zucchini and black bean mixture between the tortillas and top with the feta. Enjoy!