Black Bean, Zucchini, & Olive Tacos

Jun 05, 2023June 5, 20230 13
Sumptuous Black Bean, Zucchini, & Olive Tacos
in Mexican

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 can salsa verde ( canned tomatillos )
1 can black beans , drained & rinsed
8 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

Nutrision Information

Servings Per Recipe
4
Calories
295
Sugar
6g
Fat
8g
If you're looking for a healthy and satisfying taco recipe, look no further than these black bean, zucchini, and olive tacos. They are packed with flavor and texture, and make for a hearty and filling meal. The combination of black beans, zucchini, jalapenos, olives, and spices creates a complex and delicious taste that will leave you feeling satisfied and energized. The garlic and lemon yogurt topping provides a refreshing and tangy contrast to the spicy and savory filling. These tacos are perfect for a weeknight dinner, or a weekend gathering with friends and family. Enjoy them with a cold beer or a fresh margarita!

Instructions

1.Start by heating the olive oil in a skillet over medium heat.
2.Add the diced zucchini, sliced jalapenos, and salt to the skillet, and stir occasionally until the zucchini is softened and browned, for about 10 minutes.
3.Stir in minced garlic, chopped olives, ground cumin, and ground coriander, and cook for another 2 minutes.
4.Add the canned salsa verde and drained black beans, and simmer until heated through.
5.Warm corn tortillas in a pan or microwave.
6.To make garlic and lemon yogurt, in a blender, add the unsweetened plain soy yogurt, garlic cloves, lemon zest, lemon juice, and light agave nectar, and blend until smooth.
7.Assemble tacos by evenly distributing the black bean mixture in tortillas, and garnish with chopped scallion and garlic and lemon yogurt.

PROS

These tacos are vegan, gluten-free, and packed with nutrients from the black beans and zucchini.

They are quick and easy to make, and perfect for a weeknight dinner.

CONS

The canned salsa verde may contain added salt and preservatives.

Some people may not enjoy the taste of olives or jalapenos.

HEALTH & BENEFITS

Black beans are high in protein, fiber, and various vitamins and minerals such as folate and iron.
Zucchini is low in calories, but high in fiber and vitamin C, and may help in digestion, blood sugar regulation, and immune system support.
Garlic is known for its anti-inflammatory and immune-boosting properties.

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