Tuesday, August 5, 2014
On My Hearth: Black Bean, Zucchini, & Olive Tacos
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!
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,