Olive Magazine
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

Published: June 17, 2021 at 12:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Healthy
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal460
fat19.3g
saturates3.4g
carbs47.8g
sugars7g
fibre11.9g
protein17.6g
salt0.8g
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Try our healthy tacos recipe then check out our healthy chilli, healthy risotto and more healthy vegetarian recipes.

For more plant-based taco inspiration, take a look at these vegan tacos, jackfruit tacos, buffalo cauliflower tacos and more tacos recipes.

Ingredients

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

Lime grilled salmon tacos with avocado cream
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