This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction.She recommends serving it with the Garlic-Lemon yogurt but it's not a must.
Ingredients (makes 8 tacos)
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
1⁄2lemon zest
1 lemon, juice of
1⁄2 teaspoon light agave nectar
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!
NOTE: I also added some frozen corn and goat feta at the end of cooking. I didn't use the salsa nor make the garlic yogurt. It was delicious as is.
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