Zucchini Refried "Beans"
For those of you who was a legume-free taco bowl topper! Enjoy this veggie-based, paleo-friendly option
Zucchini Refried "Beans"
- 1 large or 2 medium zucchini, peeled and cut into 1 inch cubes (about 3 cups)
- 1/2 white onion, diced (about 1 cup)
- 4 tablespoons olive or avocado oil (for cooking), divided
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- sea salt and black pepper to taste
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Spread zucchini evenly and coat with oil and sea salt. Roast 30 minutes until tender and slightly golden brown.
Meanwhile, on the stove top, heat 2 tablespoons oil in a large pot or dutch oven over medium high heat. Add garlic and onions and cook until soft, about 7 minutes.
Add roasted zucchini and remaining spices (cumin, chili powder, cayenne, sea salt, black pepper) to pot with onions and cook until heated through (about 3-5 minutes). To puree, use an immersion blender or transfer zucchini-onion mixture to a blender or food processor until the consistency of refried beans.
Enjoy as a dip or top on a taco bowl like this recipe!
