2 large zucchini (about 1 pound), quartered lengthwise and cut into 1/2-inch pieces
1 large poblano chile, stemmed, seeded, and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon ground cumin
3 garlic cloves, chopped
1 (15-ounce) can unsalted black beans, undrained
8 (6-inch) corn tortillas
3 tablespoons light sour cream
2 teaspoons 1% low-fat milk
4 teaspoons picante sauce (such as Valentina)
How to Make It
Combine first 5 ingredients and 1 tablespoon lime juice in a medium bowl; toss to coat. Sprinkle with 1/4 teaspoon salt.
Preheat oven to 450°.
Place zucchini and poblano on a jelly-roll pan; drizzle with oil. Sprinkle with cumin and 1/4 teaspoon salt; toss to coat. Bake at 450° for 20 minutes or until tender and lightly browned.
Combine garlic, beans, and remaining 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer. Cook 10 minutes or until slightly thickened. Coarsely mash with a potato masher.
Lightly coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on a baking sheet. Bake at 450° for 6 minutes. Turn tortillas over; bake an additional 3 minutes or until crispy.
Combine sour cream, milk, and remaining 1 teaspoon lime juice in a small bowl, stirring with a whisk until smooth.
Place 2 tortillas on each of 4 plates. Layer each tortilla with about 2 tablespoons bean mixture, 1/4 cup zucchini mixture, 1 teaspoon sour cream mixture, 1/2 teaspoon picante sauce, and about 2 tablespoons radish mixture. Serve immediately.
I have to admit, this combination of foods and flavors had me a bit worried. It was amazing though! I left out the sour cream and picante sauce, instead I used a jarred guacamole salsa verde. Also, instead of corn tortillas, I used tostada shells. Perfect dinner - we will keep this on our regular rotation.
this was tasty! i couldn't get my corn tortillas to do anything, would have liked to make the bowls another reviewer mentioned, but didn't work for me….. the mix was good alone, without tortillas. i had some leftover broccoli i threw in and used red pepper with the zucchini. also roasted the garlic. didn't use any chiles and forgot the sour cream and picante altogether. will make again.
I didn't have enough zucchini and supplemented with some grilled egg plant that I had in the freezer. Also used crispy tostada shells that I already had on hand. The beans, roasted veggies, picante cream sauce and the relish all melded together really well.
VERY yummy, but a lot of steps for a weeknight dinner. Better suited to a Sunday evening when time is less of an issue. I made individual taco shells: flip over a muffin tin, spray the underside (the outside) of the muffin pan with cooking spray, soften the corn torillas in a microwave for about 30 seconds, then fold the softened tortilla over the bottom of the muffin cups, bake in the oven for about the last ten minutes of the zucchini's roasting time. Fill the tortilla cups as directed in the recipe. I also substituted a bell pepper for the poblano pepper because a family member cannot eat spicy foods. For those of us who wanted a kick, the hot sauce at the end provided the necessary heat. Will definitely make these again.
My only issue with this recipe was the length of cooking time recommended for the corn tortilla which rendered them like shoe leather however the beans were fine, the roasted zucchini and poblano pepper mixture was divine and the radish relish is really a keeper that I will make again
This was really so tasty but a real pain to have to prepare it all. I think you could just use refried black beans instead of mashing them up, so that would save a step. I will definitely make this again because tasting all those different flavors made it worth the effort.
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