Black Bean, Zucchini & Olive Tacos

I made these for dinner and HOLY CRAP they were yummy! I was excited about it for hours after dinner was over. I used the recipe from Appetite for Reduction by Isa Chandra Moskowitz, but I tweaked it slightly by using yellow squash instead of zucchini, leaving out the jalapeno (the husband isn’t a huge fan of spice) and coriander (just didn’t have it) and adding more garlic.

What you will need:
Olive Oil
4 small yellow squash
1/4 tsp salt
4 cloves garlic
1/3 cup pitted kalamata olives
1/2 tsp ground cumin
6 oz. salsa verde
16 oz. can of black beans, drained & rinsed
1/2 cup thinly sliced scallions
Corn tortillas
1. Heat oil in large skillet. Chop squash and olives into bite sized pieces and mince garlic.
2. Saute squash with salt for 5-7 minutes. Add garlic, olives and cumin and saute for another couple minutes.

3. Add beans and salsa verde and continue to cook until salsa verde cooks down a bit.

4. Heat a small skillet over medium heat and add a little bit of olive oil. Heat tortillas until soft, fill with squash/bean mixture and sprinkle with scallions. *I added some Cholula to mine too because I LOVE spicy 🙂


7 thoughts on “Black Bean, Zucchini & Olive Tacos

  1. Fanny

    I’ve been wanting to try this recipe for quite some time now, but have never gotten around to do it. I should! So sad corn tortillas aren’t available here though.


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