Crispy Zucchini Black Bean Tacos

My week with the kids. Five inches of snow Tuesday. The plant ran on time. The salt trucks were everywhere. Plant had a quality issue Wednesday. Caught it. Antoine and I rebuilt fourteen Jeeps in three hours. Earned the team a pizza party.

Pop's in the recliner. Tigers on. Sugar in range this week. Sunday at Mama's. She made greens with hambone the way she has since 1985.

Beef stew Tuesday. Chuck roast cubed. Browned. Braised with carrots and potatoes and pearl onions. The kitchen smelled like winter.

Aiden's 10. The youth basketball league. I'm coaching. He's the best player on the team and he knows it. Zaria's 8. Helps me cook on a step stool. Has opinions about the seasoning.

I am tired in the right way. The right way is the cost of love. I will pay it.

The grass came in fast this week. Cut it Saturday morning before the heat. The mower had been sitting all winter. Took three pulls to start. Once it ran, it ran. Some things just need patience.

Plant ran clean this week. The line ran. The body held. The paycheck is the paycheck.

The basketball court at the rec center got refurbished. New floor. Plays different. Bouncy. I shot a few from the elbow before practice Wednesday. The knee held. The shot fell short.

Truck needed an oil change Saturday. Did it myself in the driveway. Took an hour. The neighbor across the street gave me a thumbs-up from his porch. I gave him one back. Detroit men do not waste words on car maintenance.

Mama left me a voicemail Wednesday. She said, "DeShawn. Don't forget Sunday." I had not forgotten Sunday. I have not forgotten Sunday in twenty years. The reminder is the love. I called her back.

The Lions on TV Sunday. Lost on a missed field goal. Detroit. The neighborhood collectively groaned at the same moment. You could hear it through the windows.

Pop sat in the recliner Sunday. He fell asleep before the third quarter. We covered him with a blanket.

Watched the Tigers Sunday afternoon. Lost in extras. Detroit reflex. I yelled at the TV the way Pop used to yell at the TV. The TV did not respond. The bullpen will probably not respond either.

I made grocery lists on the back of envelopes the way Mama did. The list this week was short — onions, garlic, half-and-half, cornmeal, a pound of bacon. The list is the recipe of the week before it happens.

The block had a small drama Tuesday. Somebody parked in front of Ms. Diane's driveway. Ms. Diane addressed it directly. The car moved within the hour. The neighborhood polices itself on small things.

A song came on the radio Tuesday — old Stevie Wonder — and I had to sit in the truck for the rest of it before I went into the store. Some songs do that. Detroit is a city of songs that do that.

I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.

Stopped at Eastern Market Saturday. Got chicken thighs, bacon, a watermelon, and a pound of greens that I did not need but bought anyway. The vendors know me by name now. Three of them asked about the family.

Drove past Jefferson North on Tuesday. The plant is still the plant. The trucks coming out. I waved at the gate guard out of habit. He waved back even though he didn't know me. The plant is its own neighborhood.

The beef stew was Tuesday’s project — time and patience and the whole house smelling like winter. But by Friday, after the line, after practice, after the oil change and the grass and everything else the week asked of me, I needed something Zaria could help build from her step stool without me watching every step. These crispy zucchini black bean tacos are exactly that: fast enough for a tired Thursday, good enough that she’ll have opinions about the seasoning anyway, and sturdy enough to feed two kids who just ran drills for ninety minutes.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

2 medium zucchini, cut into 1/2-inch half-moons
1 can (15 oz) black beans, drained and rinsed
2 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
8 small corn or flour tortillas
1/2 cup shredded Mexican blend cheese
1/4 cup sour cream or plain Greek yogurt
1/4 cup fresh salsa or pico de gallo
1/4 cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Instructions

Heat the oven. Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil.
Season the zucchini. In a large bowl, toss the zucchini pieces with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, onion powder, cayenne if using, salt, and pepper until evenly coated.
Roast until crispy. Spread the zucchini in a single layer on the prepared baking sheet — don’t crowd them or they’ll steam instead of crisp. Roast for 18–20 minutes, flipping once halfway through, until golden and crispy at the edges.
Warm the beans. While the zucchini roasts, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the black beans, a pinch of cumin, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until warmed through. Lightly mash a portion of the beans with the back of a spoon for texture.
Warm the tortillas. Heat tortillas directly over a gas flame for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 45 seconds until pliable and warm.
Assemble the tacos. Spread a spoonful of seasoned black beans onto each tortilla. Top with crispy zucchini, a pinch of shredded cheese, a dollop of sour cream, salsa, and fresh cilantro. Squeeze a lime wedge over the top.
Serve immediately. Plate everything family-style so the kids can build their own — the step stool is optional but recommended.

Nutrition (per serving)

Crispy Zucchini Black Bean Tacos — When the Week Earns a Quick Family Win