Meera Sodha presents a vibrant and satisfying vegetarian taco recipe that combines crispy fried courgettes with creamy black beans and tangy goat's cheese. This dish is perfect for a quick weeknight dinner or a festive gathering, offering a delightful contrast of textures and flavors.
Ingredients
For the tacos, you will need 2 large courgettes, sliced into thin rounds, 200g of black beans (canned or cooked), 100g of soft goat's cheese, 8 small corn tortillas, vegetable oil for frying, and a pinch of salt. For the seasoning, gather 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and a squeeze of lime juice. Optional toppings include fresh coriander, sliced avocado, and a drizzle of hot sauce.
Preparation
Start by heating a generous amount of vegetable oil in a frying pan over medium-high heat. While the oil heats, season the courgette slices with salt, smoked paprika, and cumin. Fry the courgettes in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
In a separate pan, warm the black beans with a splash of water and a pinch of salt. Mash them slightly with a fork to create a creamy texture. Keep warm.
Assembling the Tacos
Warm the tortillas in a dry pan or directly over a gas flame until pliable. Spread a spoonful of black beans onto each tortilla. Top with a few slices of fried courgette. Crumble goat's cheese over the top and finish with a squeeze of lime juice. Add any optional toppings like fresh coriander or avocado slices.
Serving Suggestions
Serve the tacos immediately while the courgettes are still crispy. These tacos pair wonderfully with a side of pickled onions or a simple green salad. For a heartier meal, serve with Mexican rice or grilled corn.
Meera Sodha's fried courgette tacos are a celebration of simple, fresh ingredients. The combination of crispy courgettes, creamy beans, and tangy cheese creates a harmonious and satisfying dish that will please both vegetarians and meat-eaters alike.
