Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 pkt. La Preferida Hot Taco Seasoning
- 2 medium zucchini, halved lengthwise, then cut into ½-inch slices
- 1 small red onion, sliced in half lengthwise, then cut into 8 wedges
- 15oz. can La Preferida Black Beans, drained and rinsed
- ½ cup fresh cilantro, divided
- 2 cloves garlic, smashed
- ¼ cup plain Greek yogurt
- 1 lime, zest and juice
- 1 medium ripe avocado, halved
- 4 cups cooked white rice
- Corn tortilla chips and cotija cheese, for serving
Method
- Place a large rimmed baking sheet on the middle rack of the oven and preheat to 425°F.
- Add the oil and the contents of the taco seasoning packet in a large bowl and stir to combine (mixture will have a paste-like consistency). Add zucchini, red onion and black beans; toss to coat.
- Remove baking sheet from the oven and cover with a piece of parchment paper. Spread vegetable mixture out in an even layer on baking sheet then roast, stirring once, until vegetables are tender and lightly browned in spots, about 20 minutes. Transfer pan to a wire rack to cool.
- Make the dressing by combining ¼ cup of the cilantro along with the garlic, yogurt, lime zest, lime juice and half of the avocado in a small food processor or blender. Blend until smooth, adding water 1 tablespoon at a time, if needed, to achieve a pourable consistency.
- Divide lettuce and rice among 4 bowls and top with black bean mixture. Slice the remaining avocado half and divide among bowls. Finish with cilantro and a healthy drizzle of dressing.
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