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.
Provided by Mindelicious
Categories Lunch/Snacks
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- 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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innocent multy i
[email protected]I love how versatile these tacos are. You can add or remove ingredients to suit your own taste.
refat khan
[email protected]These tacos are a great way to sneak some veggies into your kids' diet.
tamim al hasan
[email protected]I'm a big fan of Mexican food and these tacos did not disappoint!
Alhassan Kadri
[email protected]These tacos are a great way to use up leftover rice.
Parker Reeves
[email protected]I'm always looking for new and healthy recipes. These tacos definitely fit the bill!
Xd gaming
[email protected]These tacos are a great party food. They're easy to make and everyone loves them.
Favour Gabriel
[email protected]I made these tacos in a slow cooker and they turned out perfect!
Saratu Nuhu
[email protected]These tacos are a great way to get your kids to eat their vegetables.
Bright Monday Israel
[email protected]I added a dollop of sour cream to my tacos and they were amazing!
Adam Simmonds
[email protected]I'm not a big fan of olives, so I omitted them from the recipe. The tacos were still delicious!
Samuel semretu
[email protected]These tacos are a great way to use up leftover black beans and zucchini.
Tanjina Nijhu
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. These tacos definitely fit the bill!
Donavon Waters
[email protected]I made these tacos exactly as the recipe said and they turned out great! I highly recommend them.
Patan Farook khan kuwait
[email protected]I thought these tacos were just okay. The flavors were a bit bland for my taste.
Callum Hurst
[email protected]These tacos were a bit too spicy for me, but my husband loved them. He said they were the best tacos he's ever had.
Hasnain Haider
[email protected]I love the combination of black beans and zucchini in these tacos. It's a really unique and flavorful dish.
Matthew Hull
[email protected]These tacos were super easy to make and they were delicious! I'll definitely be making them again.
Hanan Assil
[email protected]I'm not a big fan of zucchini, but I really enjoyed these tacos! The flavors all worked really well together.
Luca Mellaerts
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Ina Sefa
[email protected]These tacos were a hit with my family! The zucchini and olives added a nice touch.