Black Bean Zucchini Taco Bowl Bar
Build-your-own taco bowl with jasmine rice, charred corn, spiced black beans and zucchini, diced tomato, and Monterey Jack cheese. Serve components family-style with warm flour tortillas, sour cream, and lime for customizable meals. Southwest spice blend and chili powder season the bean and vegetable mixture.
Ingredients
- ¾ cup jasmine rice
- 1 unit lime
- 1 unit corn, drained and patted dry
- 1 unit tomato, diced
- 1 unit zucchini, halved lengthwise and cut into half-moons
- 1 tablespoon Southwest Spice Blendcumin + paprika + garlic powder + onion powder1 tbsp blend to 1 tsp cumin + 1/2 tsp paprika + 1/4 tsp each garlic and onion powderspices
homemade alternative
- 1 unit black beans, with liquid
- 2 tablespoon mayonnaise
- 1 cup Monterey Jack cheese
- 1 teaspoon chili powder
- 4 ½ tablespoon sour cream
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 tablespoon cooking oil
- 6 unit flour tortillas
- 1 ¼ cup water, for rice
Instructions
- 1
Combine rice, water, and a pinch of salt in a small pot. Bring to a boil, cover, and reduce to low simmer. Cook until rice is tender, then keep covered off heat until ready to serve.
- 2
Wash and dry produce. Drain and pat corn very dry. Trim and halve zucchini lengthwise, then cut crosswise into half-moons. Quarter lime and dice tomato; season tomato with salt and pepper.
- 3
Heat oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown with light char, 4-6 minutes. Transfer to a large bowl and cover to keep warm.
- 4
Add oil to the same pan over medium-high heat. Add zucchini, Southwest Spice Blend, and salt; cook, stirring occasionally, until browned, 2-3 minutes. Add black beans with their liquid and water. Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and liquid slightly thickens, 3-5 minutes.
- 5
Wrap tortillas in damp paper towels and microwave until warmed through.
- 6
To the bowl with charred corn, add mayonnaise, half the Monterey Jack, half the chili powder, and juice from half the lime. Stir to combine and season with salt and pepper. Garnish with remaining chili powder.
- 7
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 for customizable taco bowls.
Tips
If corn begins to pop during cooking, cover the pan.
If sauce seems too thick, stir in additional water a splash at a time.
If preparing additional courses, start them while rice and vegetables cook.
Good to Know
Store cooked rice, beans, and vegetables separately in airtight containers for up to 4 days. Tortillas keep in a sealed bag for 5 days.
Cook rice and prepare bean-zucchini mixture up to 1 day ahead. Reheat gently before serving. Prepare tomato and corn components closer to service.
Serve all components warm at the table. Let each diner assemble their own bowl with desired proportions of rice, vegetables, cheese, sour cream, and lime.
Common Mistakes
Do not skip patting corn dry to prevent excessive popping and ensure even charring.
Do not overcook zucchini to avoid mushy texture; cook only until tender.
Do not skip the lime juice in the corn mixture to maintain brightness and flavor balance.
Substitutions
Dairy-Free Swaps
General Alternatives
homemade alternative