Barbecue Pinto Bean-Zucchini Tacos with Romaine, Pepper & Ranch Salad

Directions

1. Rinse and dry the produce. Set aside.
2. Cut the zucchini into small dice and reserve.
3. Warm a nonstick skillet over medium-high heat and swirl in a little oil to coat the bottom.
4. In the meantime, drain the beans and rinse them in a colander.
5. Add the zucchini, beans, and a pinch of onion powder, salt, and pepper to the skillet; cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
6. Split the romaine lengthwise, then cut crosswise into thin strips and place in a medium bowl.
7. Trim, seed, and small-dice the bell pepper; add to the bowl with the lettuce, then drizzle with ranch dressing and toss to combine the salad.
8. Warm the tortillas in another skillet, oven, or microwave if desired.
9. When the zucchini and beans are done, pour in a bit of barbecue sauce and stir to coat; remove from heat.
10. Divide the tortillas among plates, spoon in the bean mixture, sprinkle with cheese, and top with the salad; serve the remaining salad on the side.