---
title: Black Bean & Zucchini Taco Bowl Bar
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-zucchini-taco-bowl-bar-669ecf3846ae2b14647c3c9e
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Eggs
  - Wheat
  - Soy
tags:
  - Veggie
  - Kid Friendly
  - New
rating: "4.0"
rating_count: 96
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, especially the cheesy-lime-chili corn. Some found it bland; consider adding extra spices or protein for more flavor.
  - theme: Ease of prep
    text: Generally easy to prepare, though some noted more chopping than expected. The family-style serving allows for customization.
nutrition:
  calories: 1300
  protein: 34
  fat: 50
  saturated fat: 17
  carbohydrates: 164
  sugar: 21
  fiber: 14
  cholesterol: 75
  sodium: 1250
  potassium: 1170
  calcium: 380
  iron: 4
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/black-bean-zucchini-taco-bowl-bar.avif"
---
Wash and dry all produce. In a #small pot{}, combine @jasmine rice{1.5%cup}, @water{1.25%cup}, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15-18%minutes}. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Drain @corn{2%unit}, then pat very dry with @paper towels. Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter @lime{2%unit}. Dice @tomato{2%unit} into ½-inch pieces; season with @salt{} and @black pepper{}. TIP: If you added any other items to your meal, you can get started on them now.

Heat a large drizzle of @cooking oil{3%tsp} in a #large pan{} over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, ~{4-6%minutes}. If corn begins to pop, cover pan. Turn off heat; transfer to a #large bowl{} and keep warm. Wipe out the pan.

Add a large drizzle of @cooking oil to the pan over medium-high heat. Add zucchini and @Southwest Spice Blend{2%tbsp} (use 1%tbsp if serving 4), and salt; cook, stirring occasionally, until browned, ~{2-3%minutes}. Add @black beans{2%unit} and their liquid, then @water{1.25%cup}. Cook, stirring, until zucchini is tender and liquid has slightly thickened, ~{3-5%minutes}. If sauce is too thick, stir in additional water.

Meanwhile, wrap @tortillas{12%unit} in damp paper towels and microwave until warmed through, ~{30-60%seconds}. To a bowl with the charred corn, add @mayonnaise{4%tbsp}, @cheddar cheese{1%cup} (half of it, reserve the rest), and half the @chili powder{1%tsp} (reserve half for garnish). Add the juice from half the lime. Stir to combine. Season with salt and pepper to taste. Garnish with a pinch of remaining chili powder.

Fluff @rice with a fork. Serve @rice, @tomato, @corn, @zucchini, @black beans, @tortillas, @sour cream{9%tbsp}, remaining @cheese, and remaining lime wedges family style so everyone builds their own taco bowl.