Crispy Zucchini Black Bean Tacos 

These delicious and hearty tacos are packed with flavor and topped with a creamy avocado sauce. Perfect for a quick weeknight dinner or a fun taco night! Here’s how to make them:

Ingredients:
For the Tacos:

1 tablespoon olive oil
1 small white onion, diced
1 medium (12-ounce) zucchini, diced into 1-cm pieces
4 large cloves garlic, minced
2 teaspoons chili powder
1 teaspoon fine sea salt
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1/2 cup beer or vegetable broth
12 small flour or corn tortillas
2 cups (8 ounces) shredded Mexican-blend cheese
For the Avocado Sauce:

1 ripe avocado, peeled and pitted
2 large cloves garlic
2 cups fresh cilantro leaves
1/3 cup lime juice
1 tablespoon honey
1 teaspoon fine sea salt
1 teaspoon ground cumin
Instructions:
Prepare the Zucchini Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the diced zucchini and cook until tender and slightly crispy, about 5-7 minutes.
Stir in the minced garlic, chili powder, salt, and cumin. Cook for another minute until fragrant.
Add the black beans and beer (or vegetable broth) to the skillet. Stir to combine and let it simmer for about 5 minutes, allowing the flavors to meld. Remove from heat.
Make the Avocado Sauce:
In a blender or food processor, combine the avocado, garlic, cilantro leaves, lime juice, honey, salt, and cumin. Blend until smooth and creamy. Adjust seasoning to taste.
Warm the Tortillas:
In a separate skillet or on a griddle, warm the tortillas until soft and pliable, about 30 seconds per side.
Assemble the Tacos:
Fill each tortilla with a generous amount of the zucchini and black bean mixture. Top with shredded Mexican-blend cheese.
Serve:
Drizzle the avocado sauce over the tacos and enjoy! You can also serve extra avocado sauce on the side.