BBQ Bean and Zucchini Tacos
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 12 min
- Cost
- $15.00
- Nutrition
- 580 cal · 24g protein
- quick
- meatless
- budget
- skillet
🍳 1 pan · Picky-eater safe bet: a plain tortilla · kept by 1 family
BBQ Bean and Zucchini Tacos is a Mexican weeknight dinner that serves 4 and is on the table in about 24 minutes, for around $15 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans low-sodium pinto beans (15 oz each)
- 2 count zucchini
- 2 count yellow bell peppers
- 1 tbsp extra virgin olive oil
- ½ tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- ½ cup barbecue sauce
- 12 count small flour tortillas
- 1 cup shredded Mexican cheese
- 2 count romaine hearts
- ¼ cup ranch dressing
Steps
- Drain and rinse the beans. Dice the zucchini and 1 bell pepper.
- Heat the oil in a large skillet over medium-high heat and cook the zucchini and diced pepper 5-6 minutes until lightly browned. Season with onion powder, salt, and pepper.
- Stir in the beans and barbecue sauce and simmer 3-4 minutes until hot and saucy.
- Warm the tortillas in a dry pan or the microwave. Chop the romaine, slice the remaining pepper, and toss both with the ranch.
- Fill the tortillas with the BBQ bean mixture, top with cheese, and serve with the ranch salad.
- Picky eaters can have plain tortillas with just beans and cheese, with the veggies on the side.
- Make ahead: dice the zucchini and pepper and chop the romaine up to 2 days ahead and store in the fridge. Keep the salad undressed until serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 68 g
- Fiber
- 12 g
- Sugar
- 8 g
- Fat
- 22 g
- Saturated fat
- 8 g
- Sodium
- 1,340 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Quin Engle / Unsplash