Ingredients
Main Ingredients
- 2 tbsp olive oil (divided)
- 1 lb lean ground chicken
- 3 cups shredded zucchini (about 1.5 medium zucchinis)
- 1 cup black beans (rinsed and drained)
- 1 tsp salt
- ⅛ tsp black pepper
- 2.5 tsp chili powder
- 2 tsp ground coriander
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper powder
Taco Assembly
- 8 taco-sized tortillas
- 1.5 cup cheddar cheese (shredded)
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and aid in easy cleanup.
- Cook ground chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until it’s no longer pink, breaking it apart as it cooks for even browning.
- Add vegetables and spices: Stir in the shredded zucchini, black beans, salt, black pepper, chili powder, ground coriander, garlic powder, onion powder, and cayenne pepper. Reduce heat to low, cover the skillet, and cook for about 5 minutes so the zucchini softens and releases moisture. Remove cover, stir thoroughly to combine all flavors, and drain any excess liquid if present.
- Warm tortillas: Wrap the tortillas in a damp paper towel and microwave for around 30 seconds to make them pliable and easier to fold.
- Prepare tacos on sheet pan: Arrange the tortillas on the prepared sheet pan. Brush the top of each tortilla with the remaining tablespoon of olive oil, then flip them over so the oil side is down on the pan.
- Assemble filling: On half of each tortilla, sprinkle about 1-2 tablespoons of shredded cheddar cheese to cover the surface. Add approximately ¼ cup of the cooked chicken mixture, then top with another 1-2 tablespoons of cheese. Fold the tortilla over the filling gently pressing down to keep it closed. Optionally brush the top with a little more olive oil to enhance crispiness.
- Bake tacos: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the tortillas turn golden brown and crispy. Monitor occasionally; press down gently with a spatula if tacos start to open during baking.
- Serve: Allow the tacos to cool slightly before serving with your favorite dips like salsa, sour cream, or guacamole.
Notes
- To make these tacos gluten-free, use corn tortillas instead of flour tortillas.
- Shredded zucchini adds moisture and nutrition while keeping the filling juicy but low in calories.
- Adjust cayenne pepper to control the spice level according to your preference.
- Use lean ground chicken to keep the tacos healthier and minimize excess grease during cooking.
- Pressing the tacos while baking helps keep them closed, ensuring the filling stays inside.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Tacos
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
