Mexican · 25 min
Zucchini & Black Bean Tacos with Feta
- 25 min
- 2–6 servings
- 560 kcal / serving
Creamy feta pairs with zucchini and seasoned beans for a bright, weeknight-friendly taco. The filling comes together quickly and folds into warm tortillas for a satisfying bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ½ (4 oz) pkgcrumbled feta cheese
- 1 clovegarlic
- 8small corn tortillas
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Bakery & bread
- 8small corn tortillas
Pantry & dry goods
- 1 (15 oz) canblack beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| small corn tortillas | 8 | 16 | 24 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce, then chop the zucchini into small uniform pieces and set aside.
- Dice the onion into small bits and get them ready for the skillet.
- Rinse and drain the black beans and let them sit while you heat the pan.
- Warm a skillet over medium heat and add a light coating of olive oil.
- Sauté the onion until it softens, about 3 to 5 minutes, stirring often.
- Add minced garlic, chili powder, cumin, salt, and pepper; cook for 15 to 30 seconds until fragrant.
- Toss in the zucchini and cook until just tender, 3 to 5 minutes; crumble feta into a small dish.
- Stir the beans into the pan and heat through, 1 to 2 minutes, then steam the tortillas in the microwave until warm, 15 to 30 seconds.
Two tips
- Prep the onions and zucchini ahead if you’re short on time by chopping and storing in the fridge.
- Serve with a squeeze of lime or swap feta for crumbled queso fresco if desired, using only ingredients listed or pantry staples.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 22 g
- Carbs
- 85 g
- Fat
- 17 g
- Fiber
- 22 g
- Sodium
- 810 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.