Zucchini Mushroom and Black Bean Tacos

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If you follow me on Instagram you probably know we spent the last week in Mexico visiting places like Playa Del Carmen and Tulum. It was my first time there and it was, for lack of a more engaging word, simply amazing. Aside from the obvious, beach, sunshine and warm weather the sights, tastes and culture are one of a kind. I was lucky enough to tour the Tulum ruins, snorkel in an underground cenote, cliff jump into a cenote, zip line through the Mayan jungle, rock climb and repel ruins, share some laughs with friends, spend quality time with my better half and taste some ridiculously good foods among other things. Having both a fear of heights and a bit of an issue with small spaces miraculously didn’t effect my experiences. Granted I may have hesitated before jumping and possibly had to take a few extra deep breaths when swimming in the cave but I’m pretty proud that I didn’t let my fears get the better of me like I may have in the past. It’s true when they say it really isn’t so bad once all is said and done.

Sadly, what’s also said and done is our unforgettable trip. Thusly, I don’t know if I’m still in vacation mode but the thought of cooking lately has been just about as fun sounding as is your seat being repeatedly kicked on the first leg of your flight. So, with that mindset you can probably imagine what dinners in our house have been like lately, easy, quick, straight to the point and did I mention easy? Also, the big thing for me has been getting back on track. While in Mexico we ate, drank and ate some more. I not only ate my body weight in chips and guacamole but I drank my body weight times ten in Mezcal mojitos. And if you haven’t ever had one, yes it’s a thing and yes it’s equally as amazing as it sounds. Maybe even better.

So, now that we are back to reality and no longer laying on a beach with a cocktail in hand staring out over the Caribbean Sea, I suppose it’s probably a good idea to get my system back in check. For anyone else who eats pretty clean (sans gluten, sugar, alcohol) 90% of the time you can probably relate to how less than stellar you feel after a week of throwing it all out the window. My body has been like, “What in the heck is happening to me right now?!”. Slowly though, I’ve been attempting to get myself back on a normal routine like over easy eggs, greens and avocado for breakfast, a vegan smoothie bowl for lunch packed with lots of superfoods, healthy carbs and fats and a protein rich dinner usually consisting of chicken or fish with lots of veggies, heart healthy grains or salad.

As you know convenience is my thing, so whether I’m still stuck on vacation-mode or not keeping meals simple and quick is always key like these Zucchini Mushroom and Black Bean Tacos. Bonus, they’re keeping me kinda feeling like I’m still in Mexico so it’s a win win. This savory, vegetarian recipe is not only easy and delicious but also super healthy, gluten-free and low fat! Plus, this recipe calls for black beans which offer a ton of healthy protein and fiber. So whip these up for your next taco Tuesday and if you put on some ocean sounds and close your eyes while eating you may even trick yourself into thinking you’re in Mexico, too. 😉

 

 

 

Figured I’d sneak in a few of some of my favorite swimwear and other staple pieces that I wore on our trip (from top left and across) green bikini and hat; high waisted denim shorts; crop tank and mesh crop leggings; white lace shorts; cutout high waisted bikini; tassle beach cover up (unfortunately I bought this one by Fullsand in Mexico which isn’t for sale online but I linked some other cute options here)

 

 

 

Zucchini Mushroom and Black Bean Tacos

Gluten-free/Vegetarian/Nut-free/Soy-free

Serves: 4 (2 tacos per person)/ Prep time: 10 minutes/ Cook time: about 15 minutes

  • 1 tbsp olive oil
  • 2 medium shallots, roughly chopped
  • 1 large zucchini, chopped to equal about 3 c
  • 2 c baby bella mushrooms, chopped
  • 1 16oz can black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • pinch of crushed red pepper
  • sea salt and pepper to taste
  • 8 corn tortillas (any gluten-free variety will work)
  • shredded cheese (optional; any will work but I recommend choosing a mild variety)
  1. In a large sauté pan, heat the olive oil over medium and lightly sauté the shallots until translucent, about 3 minutes.
  2. Add in the zucchini and mushrooms and cook, stirring occasionally until tender, about 5 minutes.
  3. Add in the black beans and spices and continue to cook until beans are heated through.
  4. When done, remove pan from the heat and spoon filling into tortillas. Top with cheese if desired and serve immediately while warm.

 

Note: leftovers can be stored for up to 3 days in an airtight container. 

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4 thoughts on “Zucchini Mushroom and Black Bean Tacos

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