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Black Bean, Zucchini, & Olive Tacos

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“Super quick & easy but healthy & flavorful!! We usually just use the crunchy taco shells you can buy in the store. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She recommends serving it with the Garlic-Lemon yogurt but its not a must.”
READY IN:
25mins
SERVES:
4
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
  3. Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
  4. Mix the ingredients for the Garlic-Lemon Yogurt if your using.
  5. 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!

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