Ingredients for Black Bean Zucchini Olive Tacos
- Olive Oil
- 2 medium zucchini, diced
- Jalapenos
- 1/2 teaspoon salt
- Garlic Cloves
- Kalamata Olive
- Ground Cumin
- Ground Coriander
- 1 cup salsa verde
- 1 (15-ounce) can black beans, rinsed and drained
- Corn Tortillas
- Scallion
- Soy Yogurt
- Lemon Zest
- Lemon, Juice Of
- Agave Nectar
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How to Make Black Bean Zucchini Olive Tacos
- Preheat a heavy-bottomed skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet. Add 2 medium zucchini, diced, and 1 jalapeño, minced. Sprinkle with 1/2 teaspoon salt.
- Sauté for 7-8 minutes, or until the zucchini is lightly browned and softened.
- Add 2 cloves garlic, minced; 1/2 cup Kalamata olives, pitted and halved; 1 teaspoon ground cumin; and 1/2 teaspoon ground coriander. Sauté for 2 minutes more.
- Stir in 1 cup salsa verde and 1 (15-ounce) can black beans, rinsed and drained. Cook for 5-7 minutes, or until the salsa has slightly thickened.
- If using, prepare the garlic-lemon yogurt (recipe below).
- Warm the tortillas – either in a dry skillet for 30-60 seconds per side, or microwave wrapped in a damp paper towel for 1 minute.
- Fill each tortilla with the black bean zucchini mixture.
- Top with garlic-lemon yogurt (optional), and chopped scallions.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
3g
Carbs
17g
