Taco topped with sliced charred courgette, black beans and red onion slices next to a chopping board with a bowl of yogurt and half an avocado

Healthy tacos

  • serves 4
  • Easy

Stuffed with smoky courgette, zesty black beans, pickled red onion and creamy avocado, these healthy tacos are bursting with flavour – they happen to be low in calories and vegan, too

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Try our healthy tacos recipe then check out our healthy chilli, healthy risotto and more healthy vegetarian recipes.

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Ingredients

  • red onion 1, thinly sliced
  • cider vinegar 75ml
  • sweet smoked paprika 2 tsp
  • ground cumin 1 tsp
  • chipotle flakes 1 tsp
  • olive oil 2½ tbsp
  • courgettes 2, trimmed and sliced into 1cm rounds
  • garlic 2 cloves, finely chopped
  • black beans 400g can, rinsed and drained
  • coriander a large handful
  • dairy-free yogurt 120g
  • lime 1, juiced
  • corn tortillas 8 small
  • salad leaves 150g
  • avocado 1 small, thinly sliced

Method

  • Step 1

    Combine the onion and vinegar in a small bowl with a pinch of salt and set aside. Mix the paprika, cumin, chipotle flakes and 2 tbsp of olive oil in a large bowl, seasoning well. Add the courgettes and toss together until coated. Put a large frying pan on a medium-high heat and, once hot, add the courgettes – you will probably need to do this in two or three batches. Cook on each side for 2-3 minutes or until deep in colour and charred, then transfer to a plate lined with kitchen paper. Cover and set aside.

  • Step 2

    Without cleaning the frying pan, add the remaining oil. Cook the garlic for 30 seconds, then add the black beans with a splash of water, cooking through for a few minutes until just warm and the water has evaporated. Season to taste, cover and set aside.

  • Step 3

    Finely chop half the coriander and put in a bowl along with the yogurt, lime juice and zest, mix together and season to taste. Heat the tortillas according to pack instructions.

  • Step 4

    Strain the pickled onions. When it’s time to build your tacos, layer the tortillas with the salad leaves and avocado. Sprinkle over the black beans and top with the courgettes, a drizzle of the herby lime yogurt and some of the pickled onions. Garnish with the remaining coriander (you can keep as is, or roughly chop if you’d prefer) and serve with the lime wedges to squeeze over.

Discover more of our favourite taco recipes

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Nutritional Information

  • Kcals 460
  • Fat 19.3g
  • Saturates 3.4g
  • Carbs 47.8g
  • Sugars 7g
  • Fibre 11.9g
  • Protein 17.6g
  • Salt 0.8g
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