Summer is long gone, as if the snow outside wasn’t enough of a reminder.  That also means so many of my favorite summer and fall veggies are gone too.  Then I remembered Momma had a booming Zucchini crop this year in her little back yard garden so she chopped up several thousand for me to freeze.  Now what to do with it all.  I’ve added it to numerous stir fry but wanted something a bit more adventurous – and I wanted the space in my freezer back.  There was only one way to fix this problem…

Black and Green Zucchini Tacos

Don’t get too nervous…This is a great recipe.  Also a wonderful way to use up things you might have stashed in you pantry.

Ingredients

• 2 tsp. olive oil
• 2 cups zucchini, chopped with skins on
• 1/4 tsp. salt
• 2 cloves garlic, minced
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 10 pitted kalamata olives, chopped roughly
• 6 oz. Salsa Verde
• 16 oz. black beans (drain and rinse if using canned)
• 8 small corn tortillas

Instructions

1. Heat oil in skillet over medium high heat.  Add zucchini and salt to draw out water.  Cook for about 7 minutes until they start to brown.  While those cook away, have fun taking pictures of the next ingredients.  I feel like the Food Network laying out all my ingredients.  Kind of geeky fun
   
   
2. Add spices, garlic, and olives to zucchini and sauté for 2 more minutes, until flavors combine.    Then add black beans and salsa Verde.  Cover and simmer for 5-10 minutes until liquid evaporates. If it is too dry add a splash of veggie broth.
3. While filling is simmering steam tortillas.  Corn tortillas are not my favorite.  They taste like rubber unless you heat them.  You can aim for tradition and steam them in a separate pot with a bit of water and a steamer basket.  Or you can aim for my – I have 15 minutes to get dinner on the table method – and place them on a microwave safe plate under a damp towel (or paper towel).  Microwave for 30 seconds then flip tortilla stack and microwave for another 30 second.  Perfect soft corn tortillas.
4. Construct tacos with one tortilla and approximately 1/3 cup of filling.  Makes 8.  Top how you like.  Hunni choose Mexican cheese.  Me…It’s all about the guac.

What is your favorite taco topping?

** Looking for dessert to go with this dinner…Don’t forget to enter my Namaste Foods Giveaway.  Deadline for entries is Tuesday February 8 at Midnight.**

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