Ingredients
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1 teaspoon olive oil
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2 zucchini, diced small (about 1lb)
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1/4 teaspoon salt
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2 garlic cloves, minced
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1/3 cup pitted kalamata olive, chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1 (6 ounce) can salsa verde (canned tomatillos)
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1 (16 ounce) can black beans, drained & rinsed
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8 (6 inch) corn tortillas
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1 cup unsweetened plain soy yogurt (wildwood is great)
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2 -3 garlic cloves
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1/2 lemon zest
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1 lemon, juice of
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1/2 cup finely chopped scallion
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2 jalapenos, seeded and sliced thinly
Instructions
- 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!