Black Bean, Zucchini, & Olive Tacos
Super quick & easy but healthy & flavorful!! We usually just use the crunchy taco shells you can buy in the store. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She recommends serving it with the Garlic-Lemon yogurt but its not a must.
Ingredients
4 serv.- olive oil↗1 teaspoon
- zucchini2
diced small (about 1lb)
- jalapenos↗2
seeded and sliced thinly
- salt↗1⁄4 teaspoon
- garlic cloves↗2
minced
- pitted kalamata olive↗1⁄3 cup
chopped
- ground cumin↗1⁄2 teaspoon
ground
- ground coriander↗1⁄2 teaspoon
ground
- salsa verde1
(canned tomatillos)
- black beans↗1
drained & rinsed
- corn tortillas↗8
6 inch
- scallion1⁄2 cup
finely chopped
- Garlic-Lemon Yogurt↗
- unsweetened plain soy yogurt↗1 cup
(wildwood is great)
- garlic cloves↗2 -3
2 -3
- lemon zest↗1⁄2
- lemon, juice of↗1
- teaspoon light agave nectar↗1⁄2
Step-by-step instructions
- 1
Preheat a heavy bottomed skille tover medium-high heat. Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt. Saute for about 7 minutes, or until the zucchini is lightly browned.
- 2
Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
- 3
Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
- 4
Mix the ingredients for the Garlic-Lemon Yogurt if your using.
- 5
Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute. Assembly the tacos by adding the filling, yogurt, and topping with scallions. Enjoy!
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