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    You are in: Home / Recipes / Black Bean, Zucchini, & Olive Tacos Recipe
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    Black Bean, Zucchini, & Olive Tacos

    Black Bean, Zucchini, & Olive Tacos. Photo by digifoo

    1/1 Photo of Black Bean, Zucchini, & Olive Tacos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mindelicious's Note:

    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.

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    Serves: 4



    Units: US | Metric

    Garlic-Lemon Yogurt

    • 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


    1. 1
      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.
    2. 2
      Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
    3. 3
      Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
    4. 4
      Mix the ingredients for the Garlic-Lemon Yogurt if your using.
    5. 5
      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!

    Ratings & Reviews:

    • on April 10, 2011


      This is a tasty and filling recipe! Preparation is quick! We used Greek plain yogurt as we aren't vegan and canned jalapenos to make things easier. This one's a winner and I plan to make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2012


      Fun recipe! We have been eating vegan for a week and just happened to have all the ingredients on hand - except for the plain soy yogurt which I found at Whole Foods. I LOVE that yogurt sauce on the tacos. . .Taco filling was just OK in my opinion but the yogurt sauce put it at 4 stars. I also used some pickled jalapenos instead of fresh as I can't imagine how hot these would be with fresh! Lastly, instead of the coriander, I used fresh cilantro which was awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2011


      I had to hunt a bit to find unsweetened plain soy yogurt but thanks to the product finder on wildwood's site, I found a local health food store that carried it.

      This was so good! I haven't had green salsa before but that was good. The combination of those weird olives, that, and everything else was really good. I halved the recipe and those tortillas are too large.

      Did I mention this was really good?

      Oh and I totally cheated with the topping. I used bottled lemon juice and no zest. I know. I'm a big ol' cheater cheater pumpkin eater. It was good. Probably would be even more so with zest and fresh lemons.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Black Bean, Zucchini, & Olive Tacos

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.5
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 606.3 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 12.2 g
    Sugars 6.7 g
    Protein 11.8 g

    The following items or measurements are not included:

    soy yogurt

    lemon zest

    agave nectar

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