Black Bean, Zucchini, & Olive Tacos

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 8 tacos

Ingredients

• 1  teaspoon olive oil
• 2  zucchini, diced small (about 1lb)
• 2  jalapenos, seeded and sliced thinly
• 1⁄4 teaspoon salt
• 2  garlic cloves, minced
• 1⁄3 cup  pitted kalamata olive, chopped
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1 (6 ounce) can salsa verde (canned tomatillos)
• 1 (16 ounce) can black beans, drained & rinsed
• 8 (6 inch)  corn tortillas
• 1⁄2 cup  finely chopped scallion

• 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

Directions

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