Name: Charred Veggie & Black Bean Tacos with Lime Crema
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 medium zucchini, sliced into thin half-moons; 1 red bell pepper, sliced into strips; 1 small red onion, thinly sliced; 1 cup cooked black beans, drained and rinsed; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp chili powder; Salt and black pepper, to taste; 1/2 cup Greek yogurt (or plant-based yogurt for vegan); Zest and juice of 1 lime; 1 small garlic clove, grated; 6 small corn tortillas; 1/4 cup chopped fresh cilantro; 1/2 avocado, sliced; 2 radishes, thinly sliced

Charred Veggie & Black Bean Tacos with Lime Crema

miradu

These charred veggie and black bean tacos are a celebration of summer produce, bold flavors, and satisfying textures. Charring the vegetables in a hot skillet brings out their natural sweetness and gives a smoky depth, while the creamy lime crema adds brightness and tang. Finished with fresh toppings like avocado, radish, and cilantro, these tacos are as vibrant to look at as they are to eat. Perfect for a breezy California evening, they’re hearty enough for dinner and quick enough for a weeknight meal.

Ingredients

Instructions

Preheat a large cast iron skillet or grill pan over high heat until just smoking.
In a bowl, toss zucchini, bell pepper, and onion with 1 tbsp olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
Spread vegetables evenly in the hot skillet. Let them char undisturbed for 2-3 minutes, then toss and continue to cook until deeply browned and tender, about 8 minutes total. Remove from heat.
Stir in black beans and cook for another 2 minutes to warm through. Set filling aside.
In a small bowl, mix Greek yogurt, lime zest, lime juice, grated garlic, and 1 tbsp olive oil. Season with salt to taste. This is your lime crema.
Warm tortillas on a dry skillet until pliable and slightly charred, about 30 seconds per side.
To assemble: Spoon charred veggie and bean filling into tortillas. Drizzle with lime crema. Top with cilantro, avocado slices, and radish. Serve immediately.