Zucchini-Black Bean Rolled Tacos with Red Cabbage Slaw
Roasted Carrot-Habanero Salsa
Ingredients
- 2 limes
- 1 large zucchini, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 1 Tbsp taco seasoning mix
- 12 soft taco-size flour-corn blend tortillas, warmed
- 1 cup vegan shredded mozzarella cheese
- ½ head red cabbage, thinly sliced
- ¼ cup chopped fresh cilantro
- 3 green onions, sliced
Instructions
- Preheat oven to 400°F. Squeeze juice from 1 lime; cut 1 lime into wedges.
- Cook zucchini, bell pepper, and garlic in 1 Tbsp hot oil in a large skillet over medium heat 5 minutes or until vegetables are crisp tender. Sir in beans and seasoning; cook 2 minutes or until thoroughly heated.
- Spread zucchini mixture down centers of tortillas; sprinkle with cheese. Roll up and place, seam sides down, on a large rimmed baking sheet coated with cooking spray. Coat tacos with cooking spray.
- Bake 10 to 15 minutes or until crisp. Meanwhile, combine cabbage, cilantro, green onions, 1 Tbsp oil, and lime juice. Season with salt and pepper to taste.
- Top tacos with slaw and Roasted Carrot Habañero Salsa recipe. Serve with lime wedges.
Side Dish Ingredients
- 2 cups baby carrots
- 1 small sweet yellow onion, halved
- 2 habañero peppers, halved and seeded
- 2 Tbsp olive oil
- 2 cloves garlic, sliced
- 2 Tbsp fresh lime juice
- 1 tsp agave nectar
- 2 tomatoes, diced
Side Dish Instructions
- Preheat oven to 400°F; Toss together carrots, onion, habañero peppers, and oil on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until carrots are crisp-tender, stirring once.
- Place carrot mixture, garlic, lime juice, and agave to a blender or food processor; process just until chunky, scraping sides as needed. Stir in tomatoes; season with salt and pepper to taste.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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