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