Friday, July 15, 2011

Black Bean, Zucchini, & Olive Tacos

Once you find out that you're allergic to: all dairy, beef, eggs, lamb, barley, gliadin, gluten, malt, rye, wheat, almonds, pineapple, garlic, green beans, kidney beans, brewer's yeast, honey, mushrooms, spelt, ginger, mustard, tumeric, vanilla, alfalfa, black beans, and navy beans your options become so limited.  Its like on cartoons when they look through binoculars and the circles go from huge to tiny pinpricks.  Except the only thing at the other end is quinoa and chicken.

But, over the past few months I've found lots of new staples.  And most of them come from vegan cookbooks with gluten-free options.  I'm a big fan of Appetite for Reduction by Isa Chandra Moskowitz.

Her Black Bean, Zucchini, & Olive Tacos are the best.  You should make these.  You should make these tonight.

1/2 tsp olive oil
2 zucchini, diced small
2 jalapenos, seeded, sliced thinly
1/4 tsp salt
2 cloves garlic (I leave this out)
1/3 cup pitted kalamata olives, chopped
1/2 tsp cumin
1/2 tsp coriander
1 6 oz can of salsa verde
1 16oz can of black beans (I use pinto)
1/2 cup chopped scallions
8 corn tortillas

Preheat a heavy bottomed skillet over 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.

Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.

Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.

Heat up your tortillas and make your tacos. I sometimes add chicken. Try out various toppings like scallions, cilantro, tofutti sour creme, real sour creme, hot sauce....if you can have goat cheese, I'm super jealous because I bet it tastes fantastic on these.

You can find more of her recipes at The Post Punk Kitchen

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