When in doubt, make tacos. It’s a mantra that home cooks everywhere have successfully applied to turn pretty good meals and leftovers into something a little more special. These tacos have a shock of... color thanks to a fabulous assortment of veggies, but they’re also the total package in terms of immune-boosting phytonutrients, fiber, and plant-based protein. And to go off-book for a moment, we also think these would be delicious for breakfast topped with a beautifully fried egg!
Warm olive oil in a medium saucepan over medium-high heat. Add diced zucchini, bell pepper, and onion to pan with a pinch of salt and pepper. Saute until the onion becomes translucent and the zucchini and bell pepper start to brown around the edges. Turn the heat off, stir in the black beans, and set aside.
Mix yogurt, lime juice, and salt in a small bowl until incorporated. Taste and adjust seasoning if needed.
Wrap tortillas in a clean, slightly damp kitchen towel, and heat in the microwave for 20 seconds.
Divide tortillas and evenly distribute the yogurt mixture. Spoon the cooked vegetables onto warmed tortillas and garnish with Mexican Cabbage Salad and hot sauce, if using.
The cooked vegetable mixture can be stored in an airtight container or freezer bags, and frozen for up to several months. Simply thaw and reheat when you want to whip up a plate of these tacos.