Pinto Bean & Zucchini Veggie Tacos (GF, V) | Busy Girl Healthy World
Tacos are quickly becoming my favorite food. I’m not sure exactly when I became taco-obsessed, but I know I’m not mad about it. For a while, we were eating some form of taco at least once a week. We have slowed down on that a little bit now because I’m trying to test a lot of holiday-esque recipes, but I made these tacos over the weekend and they were too good not to share. This recipe actually was first made by my mom for my sister’s birthday. She requested the “theme” of dinner be Mexican. We had three different kinds of tacos (including this one), margaritas, guacamole… aka all of her (and my) favorite things. This taco recipe became a fast favorite and we used to make it all the time. Somehow over the last few months it slipped off of my radar until I was flipping through my recipe book this weekend and rediscovered it. I put it on our menu right away and I knew I wanted to share it with everyone. These crunchy, gluten free tacos are loaded with pinto beans, zucchini, corn, spinach, and salsa verde. They are topped with cubed farmer’s cheese or crumbled queso fresco. For a Vegan taco, just leave off the cheese! No substitutions necessary. This recipe comes together in less than twenty minutes- perfect for a weeknight diner. I hope you like them as much as I do!

Pinto Bean & Zucchini Veggie Tacos (GF, V) | Busy Girl Healthy World
Active Time: 10 minutes Total Time: 20 minutes
Serves: 6

1 tablespoon extra virgin olive oil
1zucchini, diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
1 can pinto beans, drained and rinsed
1 cup frozen corn
2 cups baby spinach, chopped
¾ cup salsa verde (tomatillo salsa)
hard taco shells
2/3 cup crumbled farmer cheese or queso blanco (omit for Vegan)

Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and cook 5 minutes. Add chili powder, cumin, oregano, salt and pepper. Cook 1 minute.
Stir in beans, corn, spinach and salsa. Cook 3 to 4 minutes or until spinach is wilted.
Meanwhile, heat taco shells in microwave for 45 seconds, as per package directions. Spoon about 1/3 cup veggie mixture into a taco shell and sprinkle with a little cheese. Serve immediately. Leftover filling will keep in the fridge and can be reheated for leftovers.

Pinto Bean & Zucchini Veggie Tacos (GF, V) | Busy Girl Healthy World
Nutrition Information per serving:
Calories: 313 Fat: 16g Carbs: 32g Protein: 12g Sodium: 735mg Sugar: 4g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.


Written by Christina

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