bohemianwanderer – These crispy courgette and black bean tacos combine golden fried courgettes with smoky chipotle beans, fresh coriander, tangy lime, and delicate shards of goat’s cheese. Wrapped in warm corn tortillas, they make a vibrant vegetarian meal that’s perfect for lunch or dinner.
Fry the Courgettes Until Golden
Begin by pouring enough rapeseed oil into a wide frying pan so it reaches about a quarter of a centimetre up the sides.
Heat the oil over medium heat. To check whether it is ready, place the handle of a wooden spoon into the oil. If small bubbles immediately form around the wood, the oil has reached the correct temperature.
Slice 800 grams of courgettes into thin 5mm rounds and divide them into four equal batches. Line a large plate with kitchen paper.
Carefully add the first batch of courgettes to the hot oil and fry for seven to eight minutes, turning occasionally, until both sides become evenly golden and crisp.
Transfer the cooked courgettes to the paper-lined plate using a slotted spoon. Repeat the process with the remaining batches until all of the courgettes are cooked and drained. Place the fried courgettes into a large serving bowl.
Prepare the Smoky Black Bean Filling
Heat two tablespoons of fresh rapeseed oil in a small saucepan over medium heat. Add three finely minced garlic cloves and cook gently for around two minutes until softened and lightly golden.
Stir in one drained and rinsed 400-gram can of black beans and cook for another two minutes until heated through.
Mix in one and a half tablespoons of chipotle paste along with one teaspoon of fine sea salt, ensuring the beans are evenly coated with the smoky seasoning.
Remove the saucepan from the heat and stir in two and a half tablespoons of fresh lime juice. Pour the warm bean mixture over the fried courgettes. Add 15 grams of chopped coriander leaves and tender stems, then gently fold everything together.
Finish by adding 80 grams of mild hard goat’s cheese shaved into thin pieces, allowing the warmth of the vegetables to soften the cheese slightly without completely melting it.
Warm the Tortillas and Serve
Heat small corn tortillas according to the package instructions. Once warmed, wrap them in a clean kitchen towel to keep them soft and warm until serving.
Place the bowl of crispy courgettes and smoky black beans in the centre of the table alongside the warm tortillas. Allow everyone to assemble their own tacos by spooning the filling into the tortillas.
The combination of crispy courgettes, creamy black beans, smoky chipotle, fresh coriander, bright lime juice, and tangy goat’s cheese creates a balanced vegetarian dish packed with contrasting textures and bold Mexican-inspired flavours. These tacos are ideal for a relaxed family meal or casual dinner with friends.
