Black Bean Zucchini Olive Tacos Recipes

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BLACK BEAN, ZUCCHINI, & OLIVE TACOS



Black Bean, Zucchini, & Olive Tacos image

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

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

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!

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