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 Reductionby 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:
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
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