Black Bean, Zucchini & Olive Tacos

Posted by on Jan 4, 2012

Black Bean, Zucchini & Olive Tacos

Makes 8 Tacos

Ingredients:

  • 1 tsp olive oil
  • 2 zucchini, diced small (about 1 pound)
  • 2 jalapenos, seeded and thinly sliced
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1/3 cup pitted kalamata olives, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 (6 ounce) can salsa verde
  • 1 (16oz) can black beans, drained and rinsed
  • 1/2 cup finely chopped scallions
  • 8 (six inch) corn tortilla *can substitute flour if you prefer

Directions:

  1. Preheat heavy-bottomed skillet over medium-high heat. Add the zucchini and jalapeno to the oil and sprinkle with the salt (salt will help draw the moisture out of the zukes). Saute for about 7 minutes, until the zucchini is lightly browned.
  2. Add garlic, olives, cumin and coriander, and saute for 2 minutes more.
  3. Add salsa verde and black beans. Cook for 5 more minutes; the salsa should reduce a bit so it’s juicy but not soupy.
  4. Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high. Serve with Garlic-Lemon yogurt and chopped scallion.

Garlic-Lemon Yogurt

Ingredients:

  • 1 cup unsweetened plain vegan yogurt (Wildwood is great)
  • 2-3 cloves of garlic
  • zest from 1/2 lemon
  • juice from 1 lemon (about 3 tablespoons)
  • 1/2 tsp light agave nectar

Directions:

  1. Scoop the yogurt into a small bowl. Use a micro-plane to grate in the garlic and then the lemon zest. Squeeze in the lemon juice and add the agave. Use a fork to mix well. Taste and adjust the garlic and lemons to your liking.

Recipe courtesy of Isa Chandra Moskowitz, Appetite for Reduction.

 

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