Tuesday, August 5, 2014

On My Hearth: Black Bean, Zucchini, & Olive Tacos

Black Bean, Zucchini, & Olive Tacos photo 20140804_180722_zpswuxlvtpd.jpg

Last night I made the Black Bean, Zucchini & Olive Tacos from Appetite for Reduction. If you don't have the cookbook, I highly recommend you purchasing. In the meantime, a variation of the original recipe has been published here.

I made a couple of changes, eliminating the oil and cutting back on jalepeno, to make it my own. I didn't use the Garlic-Lemon yogurt suggested by Isa; instead I just added a dollop of dairy-free sour cream. Also, I used black olives instead of Kalamata because of the cost; my market only had a giant jar for $5.00 and I knew I'd never use them up!

    Black Bean, Zucchini, & Olive Tacos ingredients photo 20140804_174229_zpsi84vsuw9.jpg

                    Black Bean, Zucchini & Olive Tacos



  •  1  tablespoon  vegetable broth or water (plus more if needed)
  •  2   medium  zucchini -- diced small ( about 1lb)
  •  1   medium  jalapenos -- seeded and diced
  •  1/4 teaspoon  salt
  •  2 garlic cloves -- minced
  •  1/3 cup  pitted black olives -- chopped
  •  1/2 teaspoon  ground cumin
  •   1/2 teaspoon  ground coriander
  •  6  ounces  salsa verde
  •  1 1/2 cups  cooked black beans (or 1 16-ounce can, rinsed and drained)
  •  4  large whole wheat tortillas (I used Smart & Delicious 100-Calorie)
  •  1/2 cup  scallions -- finely chopped
  • sour cream for topping, optional

Black Bean, Zucchini, & Olive Tacos in Progress photo 20140804_175523_zpsfasndjnc.jpg


  1. Preheat a heavy bottomed skillet (I like cast iron) over medium-high heat. Pour in the vegetable broth and add the zucchini and jalapeno, sprinkle with the salt. The salt will help release the moisture from the zucchini. Saute for about 7 minutes, or until the zucchini is tender.  Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
  2.  Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so it's juicy but not soupy. 
  3.  Warm the tortillas, ladle the bean/veggie mixture into each, top with chopped scallion and sour cream if you'd like. Roll up and enjoy! 

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Makes 8 Servings if using small (6") tortillas, 4 of the large size. 

The Verdict: Super-yummy! I love the "green-ness" of this dish, from the jalapeno, zucchini, salsa & scallions. So pretty, and so delicious! You truly don't need the olive oil to saute, and substituting with water or vegetable broth saves a few calories, better spent on faux sour cream, in my opinion. There is a subtle heat in this recipe, might be more spicy if I'd used two jalepenos but since my peppers were so large, I erred on the side of caution.

Chip will be home for dinner tonight, plan to make the Summer Lovin' Curried Corn & Veggie Chowder. Hes not a big fan of curry but I think in this dish he'll enjoy it, we'll see!

Have a great day,


  1. One of my friends at work brought me a giant zucchini this morning so guess what I'll be making tonight?! And I do also have this cookbook, but don't think I've ever even opened it. After seeing this recipe, you can bet I'll be going through it later!

    1. So jealous, Laura! I've been looking for a giant zucchini to use as a "bun" for veggie burgers. All of them here are pretty puny.

    2. They're puny here too. It's so disappointing. I was in shock when I saw the one she brought in this morning from her garden! I'll post a pic on FB :)