Bean, Zucchini, and Olive Tacos
- 1 tsp. olive oil
- 2 zucchini (1 lb.), diced
- 2 jalapeños, seeded and thinly sliced
- 1/4 tsp. salt
- 2 cloves garlic, minced
- 1/3 cup pitted Kalamata olives, chopped
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 6 oz. salsa verde
- 19-oz. can black beans, drained and rinsed
- 8 6-in. corn tortillas
- 1/2 cup finely chopped green onions
- Garlic-Lemon Sour Cream, for garnish
- Preheat a frying pan over medium-high heat. Add the oil, zucchini, and jalapeños and sprinkle with salt. Sauté until the zucchini is lightly browned, about 7 minutes. Add the garlic, olives, cumin, and coriander and sauté for 2 more minutes.
- Add the salsa verde and black beans and cook for 5 more minutes. The salsa should reduce a bit so that it’s juicy but not soupy.
- Place the tortillas in a moist paper towel and heat in the microwave on high for 1 minute.
- Fill the tortillas with the bean mixture and serve with the green onions and Garlic-Lemon Yogurt.
I’ve recently become addicted to cookbooks. My current fave is Isa Chandra Moskowitz’s Appetite for Reduction—and my favorite recipe so far from this drool-worthy book is this one! I’m a sucker for anything with lemon, so the sauce that you top these with is a must (get that recipe here!). These tacos are a great option when you want to swap tried and true beans and rice with something new and exciting!