Black Bean, Zucchini, & Olive Tacos

• 1 teaspoon olive oil
• 2 zucchini, diced small (about 1lb)
• 2 jalapenos, seeded and sliced thinly
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1/3 cup pitted kalamata olive, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (6 ounce) can salsa verde (canned tomatillos)
• 1 (16 ounce) can black beans, drained & rinsed
• 8 (6 inch) corn tortillas
• 1/2 cup finely chopped scallion
• Garlic-Lemon Yogurt
• 1 cup unsweetened plain soy yogurt (wildwood is great)
• 2 -3 garlic cloves
• 1/2 lemon zest
• 1 lemon, juice of
• 1/2 teaspoon light agave nectar

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!

olive oil, zucchini, jalapenos, salt, garlic, olive, ground cumin, ground coriander, salsa verde, black beans, corn tortillas, scallion, garlic, unsweetened plain soy yogurt, garlic, lemon zest, lemon, light agave

Taken from www.food.com/recipe/black-bean-zucchini-olive-tacos-447755 (may not work)