Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Corn tortillas
Optional toppings: avocado, salsa, chopped cilantro, lime wedges
Instructions:
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the bell pepper and zucchini and cook for another 5 minutes, until tender.
Add the black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
Cook for another 5 minutes, until everything is heated through and the flavors have melded.
Warm the corn tortillas in the microwave or in a dry skillet over medium heat.
Serve the vegetable mixture in the warm tortillas and top with avocado, salsa, chopped cilantro, and a squeeze of lime juice, if desired.
