Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt

This past week has been so busy! I've been trying to finish up my reports which are due next week (for a certification exam in October). And we've done some out of town field trips this week (Squamish and Sechelt, for those of you that know the area). Time has been flying by! E has been cooking a lot of the meals recently which has been amazing. These tacos I made a couple of months ago though, and they started my love for Appetite for Reduction. I remember reading the reviews before buying the book and someone complained about there being a whole chapter for salads. But they're meal salads, which I'm always looking for recipes for. They include protein, grains and tons of vegetables and I love them. I'll be sharing some of them soon.

This taco filling is really flavourful. I was skeptical of adding in olives with black beans and salsa verde, but it works really well. These are actually the first soft tacos I've ever made at home. I've made burritos many times but not cute little tacos like these. I used regular 2% yogurt for the sauce, but use soy yogurt to make these vegan.

I'm going to go pick up my CSA vegetables now. I can't wait because we're getting tomatoes this week!

If this sounds good, you might also like:
Garlicky Broccoli, Corn and Bean Burritos
Black Bean and Zucchini Chilaquiles
Lentil Veggie Burrito Casserole
Refried Beans

Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt
Adapted from Appetite for Reduction

1 tsp olive oil
2 zucchini (1 lb), small dice
2 jalapenos, seeded, thinly sliced
1/4 tsp salt
2 cloves garlic, minced
1/3 cup pitted kalamata olives, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
6 oz salsa verde
19 oz can black beans, drained and rinsed
1/2 cup finely chopped green onions
8 (6 inch) corn tortillas

Preheat a heavy-bottomed skillet over medium-high heat. Add the zucchini and jalapeno to the oil and sprinkle with the salt. Saute for about 7 minutes, until the zucchini is lightly browned. Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.

Add the salsa verde and black beans. Cook for 5 more minutes; the salsa should reduce a bit so that it's juicy but not soupy.

Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high. Serve with Garlic-Lemon Yogurt and chopped green onions.

Garlic-Lemon Yogurt

1 cup 2% plain yogurt
2 cloves garlic, grated with a Microplane or finely minced
zest from 1/2 lemon
juice from 1 lemon (about 3 tbsp)
1/2 tsp agave nectar

Add all ingredients in a bowl and stir well.