Black Bean Zucchini Olive Tacos

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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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Steps

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Preheat a heavy bottomed skille tover medium-high heat.

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Pour in the oil and add the zucchini and jalapeno , sprinkle with the salt.

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Saute for about 7 minutes , or until the zucchini is lightly browned.

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Add the garlic , olives , cumin , and coriander , and saute for 2 minutes more.

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Add the salsa verde and black beans and cook for 5 minutes.

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The salsa should reduce a bit so its not soupy.

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Mix the ingredients for the garlic-lemon yogurt if your using.

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Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute.

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Assembly the tacos by adding the filling , yogurt , and topping with scallions.

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Enjoy !.

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Ingredients

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olive oil, zucchini, jalapenos, salt, garlic cloves, kalamata olive, ground cumin, ground coriander, salsa verde, black beans, corn tortillas, scallion, soy yogurt, lemon zest, lemon, juice of, agave nectar