Mediterranean Monday: Black Bean and Zucchini Taco Bowl

Dear Friends,

I’m secretly hoping you didn’t notice that there was no Mediterranean Monday post last week! Yes, I am a week behind…in all of the busyness recently I never found time to upload all of my photos to the Chromebook and get them edited. I had this fun little lunchtime recipe finished and ready a week ago, but no photos to go with it, so it’s been hanging out in my draft queue ever since. Now I finally get to update it and share with you all!

It was originally Cinco de Mayo inspired, since I came up with it the Friday before Cinco de Mayo. I had a zucchini in the produce drawer that I needed to get used up, and I didn’t have the time to wait for it to bake through in the oven in my usual zucchini boat form. So I improvised by cubing the zucchini and frying it in the skillet, which takes about half as much time. All of the other ingredients are pretty much the same, except I crushed some tortilla chips to sprinkle on top. This gave it a little extra crunch, without the influx of carbs that comes with traditional nachos.

If you’re doing the low-carb thing, you can leave the chips off and sub something in for the corn (like extra bell peppers and maybe some red onion), and it’s easily low-carb. If you’re vegan, leave off the cheese and sour cream on top and you’re all set! I love recipes that are malleable and can suit all different diet types with just a minor tweak.

So, here you are: Black Bean & Zucchini Taco Bowls



  • 1 can of black beans, drained and rinsed
  • 1 medium zucchini, chopped into 1/2″ cubes
  • 1/4 cup chopped yellow onion
  • 1/2 small bell pepper, chopped
  • 1/2 cup corn kernels
  • 10 cherry tomatoes, sliced in half
  • 2 TBS mild or medium salsa
  • 1 tsp minced garlic
  • 2 TBS ground cumin
  • salt and pepper to taste
  • shredded cheese, avocado, tortilla chips, and/or sour cream for topping


  1. Sautee zucchini, onion and bell pepper in olive oil over medium heat until onion turns translucent.
  2. Cover and allow to continue cooking for about five minutes. Water from the zucchini will create steam to help it cook through.
  3. Add beans, tomatoes, corn, salsa, garlic and seasonings, and continue to cook for an additional five minutes over medium heat.
  4. Remove from heat and spoon into a bowl. Top with garnish of your choice. I used a dash of red pepper flakes, sliced half of an avocado, and sprinkled on some shredded cheddar cheese and a few crushed multi-grain tortilla chips. I topped it off with a dollop of sour cream.

This definitely hit the spot for a filling vegetarian lunch! And if you’re vegan? Just skip the cheese and sour cream at the end. It was fast enough to cook, take pictures of, eat and clean up on my one-hour lunch break, all while watching that day’s episode of The Young and the Restless. If that’s not quick and easy, I don’t know what is!

Happy eating!


Author: Loren Miller

I'm a Midwestern woman living my best and healthiest life, fueled by passion and caffeine. I follow the Mediterranean diet, I'm a yoga newbie, and a hiker and general explorer of the outdoors. I adore fashion and dressing up, and finding amazing, quality designer pieces through thrift shopping. Most all of my outfits have at least one thrifted item--saving my wallet and the planet one designer top at a time <3

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