Black Bean, Zucchini, & Olive Tacos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1 teaspoon olive oil |
2 zucchini, diced small (about 1lb) |
2 jalapenos, seeded and sliced thinly |
1/4 teaspoon salt |
2 garlic cloves, minced |
1/3 cup pitted kalamata olive, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 (6 ounce) can salsa verde (canned tomatillos) |
1 (16 ounce) can black beans, drained & rinsed |
8 (6 inch) corn tortillas |
1/2 cup finely chopped scallion |
1 cup unsweetened plain soy yogurt (wildwood is great) |
2 -3 garlic cloves |
1/2 lemon zest |
1 lemon, juice of |
1/2 teaspoon light agave nectar |
Directions:
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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