---
title: Black Bean & Zucchini Taco Bowl Bar
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-zucchini-taco-bowl-bar-669ecf3846ae2b14647c3c9e
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Milk, Eggs, Wheat, Soy]
tags: [Veggie, Kid Friendly, New]
rating: 4.0
rating_count: 96
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the cheesy-lime-chili corn, though some found it bland.
  - theme: Ease of prep
    text: Generally easy to prepare with family-style serving allowing customization.
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/black-bean-zucchini-taco-bowl-bar.avif"
---

In a #small pot{}, combine @jasmine rice{1%cup}, 1¼ cups water, and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, wash and dry @zucchini{2%pieces} and @tomato{2%pieces}.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over high heat. Add @corn{1%cup}, @chili powder{1%tsp}, and @black pepper{pinch}. Cook, stirring occasionally, until golden brown and lightly charred in spots ~{5%minutes}.

Add a large drizzle of cooking oil to the pan used for corn over medium-high heat. Add zucchini, @southwest spice blend{1%tbsp}, and salt. Cook, stirring occasionally, until browned ~{3%minutes}.

Meanwhile, wrap @flour tortillas{4%pieces} in damp paper towels. Microwave until warmed through ~{45%seconds}.

Fluff rice with a fork. Serve rice, tomato, corn, zucchini, @black beans{15%oz}, flour tortillas, @sour cream{½%cup}, @mayonnaise{¼%cup}, @monterey jack cheese{1%cup}, and @lime{1%piece} wedges family style so everyone can build their own taco bowl.