Bean, Zucchini, and Olive Tacos

Bean, Zucchini, and Olive Tacos

  • Prep time: 5 mins
  • Cook time: About 20 mins
  • Servings: 2 to 3
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  • 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
  1. 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.
  2. 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.
  3. Place the tortillas in a moist paper towel and heat in the microwave on high for 1 minute.
  4. 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!



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