HAMPTON ROADS, Va. - While balancing virtual work, school and so much more, many families are looking for a simple meal that families can make at home using cost-effective ingredients. Registered Dietitian Meagan Butler shows us how to make simple black bean tacos using shelf-stable ingredients and explains how to get the kids involved to help them learn some basic math skills.
Black Bean Tacos
2 medium zucchini, diced**
1/2 medium yellow onion, diced
1 tablespoon olive oil
8 ounces frozen or canned corn (drained)
15 ounces can black beans, drained
12 small corn tortillas
Sour cream or plain Greek yogurt
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
Combine all seasoning ingredients in bowl and mix together. Set aside. Heat oil in large skillet over medium-high heat. Sauté diced onion on medium-high heat for 2–3 minutes or until translucent. Add zucchini. Cook until tender, approximately 10–12 minutes. If using grated zucchini, cook for 2–3 minutes, only. Add drained black beans, corn, and taco seasoning. Stir over heat until mixed together. Remove from heat and serve over heated tortillas. Option to heat tortillas one-by-one on a separate skillet or altogether in the microwave or oven prior to eating.
** For picky eaters, you can also grate the zucchini instead of dicing
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