Thanks for joining me and Sarah for Meatless Monday today. I’ve got another super easy skillet dinner to share with you. Since I love all the flavors of Mexican dishes, I am always looking for new ways to prepare them. I have a lot “on my plate” these next few weeks and I cannot always spend as much time cooking as I’d like. I am working on more simple but tasty weeknight options and this Skillet Black Bean Taco Zoodles recipe has all that and more. Low carb, lower-calorie, and gluten free.
Skillet Black Bean Taco Zoodles
I got a large amount of squash and zucchini again in my weekly Hungry Harvest box and wanted to use it up in a new way. Zoodles (spiralized zucchini/squash) are always a favorite of mine and I find them very filling and satisfying. They can basically take on any flavors that you might fancy. I can’t get enough Mexican inspired foods so I figured why not combine them into one delicious Skillet Black Bean Taco Zoodles meal? Everyone loves tacos!
Just like regular tacos, this recipe is really versatile. If you don’t like black beans, another bean or protein can easily be subbed in. If your family needs a little extra heft, I won’t tell anyone if you add some meat or chicken.
The most important cooking tip of this Skillet Black Bean Taco Zoodles is to make sure that you do not overcook the zoodles. They will be a pile of mush if you cook them too much. I literally steamed them in a small amount of water in the skillet for only 2-3 minutes and then removed them from the pan. A critical step to the success of the meal!
This meal is naturally gluten-free, soy-free, and can be vegan if you leave off the cheese on top. Using zucchini noodles also makes this a low carb option that everyone can enjoy. Inspiration for this week’s Taco Tuesday I hope.
1 pan, quick and easy Taco Tuesday dinner. This Black Bean Taco Zoodles Skillet dinner can easily be customized to fit any diet needs. Lower carb and calories makes the perfect family meal idea any night of the week
- 4 zucchini/squash spiralized
- 15 oz can of black beans, rinsed
- 15 oz can of fire roasted diced tomatoes
- 1 C frozen corn
- 1 Jalapeño pepper-diced
- 1 package of lower sodium taco seasoning (prepared according to package)
- 1 C diced red/green bell peppers
- juice of 1 lime
- a handful of fresh cilantro
- salt & pepper to taste
- optional garnish:
- shredded cheddar cheese
- sour cream
- avocado slices
Heat a large skillet to med high
Add 1/2 water and zoodles w a sprinkle of salt
steam for 2-3 min only & remove from pan into a bowl
DO NOT OVERCOOK
In the same skillet add:
coat of olive oil & return to med high
Add in peppers, jalapeno, and corn saute 3-5 min
Add in canned tomatoes and beans
Mix taco seasoning according to package directions add about 1/2 of liquid
add cilantro and lime juice
Reduce to simmer
Right before you are ready to serve, reintroduce zoodles and mix to combine
Serve with a recommended garnish
If you choose to add in a protein such as meat or chicken or seafood, cook it in the skillet right after you steam the zoodles. Then, add in all the other ingredients to combine.