Z Tacos

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Z Tacos

Yield: 4-5

Z Tacos

Tacos and burritos are one of my all time favorites. Here is the version that we have been making at home recently. The kids love them (they are our finicky testers; if they will eat it, most people will).


2 regular avocado (sliced) (topping)

1 cup corn (frozen)

4 leaves lettuce (topping)

2 cloves garlic (pressed)

1 regular yellow onion (finely chopped)

1 regular tomato (sliced) (topping)

5-6 regular zucchinis (shredded)

4-5 large Ezekiel tortillas

1 15 oz can black beans (drained & rinsed)

salsa (topping)

cheese (or vegan cheese) (topping)

2 Tbsp chili powder

1/2 tsp crushed red pepper

1/2 tsp oregano

1 tsp paprika

1 Tbsp ground cumin

1 tsp black pepper


  1. In a large pan over medium heat, add in the onion and garlic and saute for about a couple of minutes.
  2. Add in the zucchinis (seems like a lot, but it will cook down) and cook for 10 minutes (or so).
  3. Stir in the black beans, 1/2 cup water, all seasonings, frozen corn and cook for another 5 minutes or until it has the consistency of something you would want to eat.
  4. Now you can use this mixture just like you would any taco meat you would normally prepare to make a taco, burrito or taco salad.


  1. The Kitchen Skinny says

    eschaumann March 26, 2012 at 1:22 am [edit]
    This was way too spicy for us. I think Red Pepper must be different than cayenne pepper? My bottle of Red Pepper says cayenne in smaller letters. Is there a red pepper spice that is not cayenne? My mouth was on fire!

    tksmith2 March 26, 2012 at 1:26 am [edit]
    Oh yes cayenne is way hotter than red pepper ) I think we also call them red pepper flakes.

    criccite June 8, 2012 at 7:21 pm [edit]
    Turned out surprisingly tasty. I would use only 5 zucchinis next time. Could 1/2 the recipe as it made enough for 3 meals! We had some nice leftovers which tasted even better the second night. Would be interesting to add a little left over chicken. Used Trader Joe’s Whole Grain Flour Tortillas w/rolled oats and flax seeds, which were delicious. Another winner!

  2. Lauren Lanni says

    Really enjoy these! We do cut down on most spicy stuff in all recipes but we leave in the red pepper. We just use the crushed red pepper flakes that go on pizza.

  3. Rachel Smith says

    These were surprisingly very tasty and filling. Both my husband & I love the spices that you used to make this tasty. I do have one question tho….I used Eziekel Sprouted tortillas, which were to ‘stiff’….(and broke) is there a way to a) either make them more pliable or b) alternative tortilla shell to use. I see in the comments above that someone had left overs…I didn’t try to save them for left overs as I wasn’t sure how ‘soggy’ the zuchinni mix would be the next day. So I’m curious how the left overs worked out.

  4. The Kitchen Skinny says

    Hey Rachel – the Ezekiel tortillas will take a little bit of playing around until you figure out how to work with them. They are not as pliable as your standard flour tortilla. But there are going to be way better for your body in keeping insulin spiking up too fast. The tortillas do not do well if your filling is too moist. Sometimes warming them up slightly over the stove top helps make them more pliable too.

    We cook our taco mixture a little longer to get more of the moisture out. That helps too.

  5. Rachel Smith says

    Thanks Karen & TK for the info regarding the tortillas…will most def try again. I’m LOVING how you season your recipes….they are super yummy!! 🙂

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