Black Bean, Zucchini, & Olive Tacos

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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
• 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

Recipe

• 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!