Equipment
Ingredients
Vegetables & Aromatics
- 400 g zucchini or summer squash, diced into 1cm cubes
- 250 g cherry tomatoes, halved
- 100 g red onion, finely diced
- 2 garlic, minced
- 15 g fresh cilantro, chopped
- 1 lime, cut into wedges
Pantry & Spices
- 240 g black beans, cooked, rinsed and drained
- 30 ml olive oil
- 2 g ground cumin
- 2 g chili powder
- 1 g smoked paprika
- 2 g salt
Serving
- 12 corn tortillas
- 120 g goat cheese, crumbled
Nutrition (per serving)
Method
Drain and thoroughly rinse the black beans in a colander to remove excess sodium and starch. Shake dry.
Heat olive oil in a large skillet over medium heat (approx. 175°C/350°F). Add the diced red onion and sauté until softened and translucent.
Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced squash and salt. Increase heat to medium-high and sauté, stirring occasionally, until the squash is tender-crisp and lightly browned.
Add the black beans and halved cherry tomatoes to the pan. Cook gently until the beans are heated through and the tomatoes just begin to soften and release their juices.
Remove from heat. Stir in half of the chopped cilantro and a squeeze of fresh lime juice.
Warm the corn tortillas. You can do this directly over a gas flame for a few seconds per side for char, or in a dry skillet over high heat.
Divide the vegetable mixture among the warm tortillas. Top with crumbled goat cheese and remaining cilantro. Serve immediately with extra lime wedges.
Chef's Notes
- To ensure this is truly low-sodium, rinse the canned beans very thoroughly; this can reduce sodium content by up to 40%.
- Don't skip warming the corn tortillas. Cold corn tortillas are brittle and likely to break. Toasting them makes them pliable and enhances the corn flavor.
- For a smoky depth, let the squash sit undisturbed in the pan for a minute or two to develop a sear before stirring.
- If you cannot find 'summer squash' specifically, standard green zucchini or yellow zucchini work perfectly interchangeably.
Storage
Refrigerator: 3 days — Store filling separately from tortillas and cheese.
Reheating: Reheat filling in a skillet over medium heat until warm; warm fresh tortillas separately.
