Black Bean & Zucchini Taco Bowl Bar
One recipe–endless ways to enjoy!
- Milk
- Eggs
- Wheat
- Soy
This vegetarian family-style taco bowl bar will delight the whole table! You’ll set out a spread of seasoned black beans, tender zucchini, cheesy charred corn esquites, rice, tortillas, shredded cheese, and sour cream, then let everyone build their own perfect bowls! Order lettuce for a taco salad option, or tortilla chips for dipping or nachos!
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
½ teaspoon
Chili Powder
1 unit
Black Beans
2 tablespoon
Mayonnaise
(Contains: Eggs)
½ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, wash and dry produce.
Drain corn, then pat very dry with paper towels. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter lime. Dice tomato into ½-inch pieces; season with salt and pepper. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.
Turn off heat; transfer to a large bowl and cover to keep warm (you’ll finish the corn in Step 5). Wipe out pan.
Add a large drizzle of oil to pan used for corn over medium-high heat. Add zucchini, 1 TBSP Southwest Spice Blend (2 TBSP for 4 servings), and salt; cook, stirring occasionally, until browned, 2-3 minutes.
Add black beans and their liquid and ¼ cup water (½ cup for 4). Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and liquid has slightly thickened, 3-5 minutes. TIP: If sauce seems too thick, stir in additional water a splash at a time.
Meanwhile, wrap tortillas in damp paper towels; microwave until warmed through, 30-60 seconds.
To bowl with charred corn, add mayonnaise, half the Monterey Jack (save the rest for serving), half the chili powder (all for 4 servings, saving a pinch for garnish), and juice from half the lime. Stir to combine. Season with salt and pepper to taste. Garnish with a pinch of remaining chili powder.
Fluff rice with a fork. Serve rice, tomato, corn, zucchini and black beans, tortillas, sour cream, remaining Monterey Jack, and remaining lime wedges family style so everyone can build their own taco bowl.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, especially the cheesy-lime-chili corn. Some found it bland; consider adding extra spices or protein for more flavor.
- Ease of prep: Generally easy to prepare, though some noted more chopping than expected. The family-style serving allows for customization.
- Suggestions: Mix chili powder into beans for more flavor. For a lighter meal, consider reducing or omitting the mayonnaise in the corn.
- Portions: Generous quantity; most found it filling and satisfying.
- Texture: A few noted the bean mixture was too watery. Try reducing added liquid or simmering longer for a thicker consistency.
