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

 

Ingredients:

  •  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
  

Directions:

  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,






3 comments:

  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!

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    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.

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    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 :)

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