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."
 
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photo by digifoo photo by digifoo
photo by digifoo
Ready In:
25mins
Ingredients:
17
Yields:
8 tacos
Serves:
4
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ingredients

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directions

  • 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!

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.<br/><br/>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. <br/><br/>Did I mention this was really good? <br/><br/>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.
     
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RECIPE SUBMITTED BY

<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since &lt;3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>
 
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