Black Bean Zucchini Olive Tacos Recipes
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.
Provided by Mindelicious
Categories Lunch/Snacks
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
- Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
- Mix the ingredients for the Garlic-Lemon Yogurt if your using.
- 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!
ZUCCHINI TACOS
Make and share this Zucchini Tacos recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 20m
Yield 6 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in pan on medium heat, in oil, zucchini, mushrooms, and onions. Set table up as a buffet with plates, putting tortillas first, the bowl of zucchini mixture and then taco condiments. Place a scoop of veggie mixture in center of tortilla, and top with your favorite codiments. Fold tortillas over 4 ways and eat warm. Enjoy!
- Variations: Add 2 cups cooked chicken or meat to veg. mixture.
- Add 1 cup tofu to veg. mixture for added protein.
- Add 1 cup black beans.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 0.9, Sodium 200.1, Carbohydrate 23.8, Fiber 2.6, Sugar 4.4, Protein 4.5
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