Zesty Black Bean & Zucchini Tacos with Garlic-Lemon Sauce
These Zesty Black Bean & Zucchini Tacos are a delicious and nutritious meal that comes together in no time. Packed with vibrant flavors from fresh zucchini, spicy jalapeños, and savory black beans, this dish is not just easy to prepare but also satisfies your craving for bold tastes. The optional Garlic-Lemon yogurt sauce adds a creamy, tangy twist that elevates the tacos to another level. Perfect for a quick lunch or light dinner, these tacos are sure to become a family favorite while staying true to a low-fat, vegan lifestyle. Grab your favorite crunchy taco shells, and get ready for a flavorful feast!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Olive Oil
1 teaspoon (None)
Zucchini
2 (Diced small (about 1 lb))
Jalapenos
2 (Seeded and sliced thinly)
Salt
1/4 teaspoon (None)
Garlic Cloves
2 (Minced)
Kalamata Olives
1/3 cup (Pitted and chopped)
Ground Cumin
1/2 teaspoon (None)
Ground Coriander
1/2 teaspoon (None)
Salsa Verde
1 (6 ounce) can (Canned tomatillos)
Black Beans
1 (16 ounce) can (Drained and rinsed)
Corn Tortillas
8 (6 inch) (None)
Scallion
1/2 cup (Finely chopped)
Soy Yogurt
1 cup (Unsweetened plain (Wildwood is great))
Garlic Cloves
2-3 (Minced (for yogurt))
Lemon Zest
1/2 (Zested)
Lemon Juice
1 (Juiced)
Light Agave Nectar
1/2 teaspoon (None)
Instructions
1
1. Begin by preheating a heavy-bottomed skillet over medium-high heat. Add the olive oil and let it heat for a minute.
2
2. Add the diced zucchini and thinly sliced jalapeños to the skillet. Sprinkle with salt and sauté for about 7 minutes, stirring occasionally, until the zucchini is lightly browned.
3
3. Stir in the minced garlic, chopped kalamata olives, ground cumin, and ground coriander. Continue to sauté for an additional 2 minutes, allowing the flavors to blend.
4
4. Pour in the salsa verde and add the drained and rinsed black beans. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until the salsa thickens and the mixture is heated through.
5
5. If using, prepare the Garlic-Lemon yogurt by combining the unsweetened plain soy yogurt, minced garlic, lemon zest, lemon juice, and light agave nectar in a small bowl. Mix well and set aside.
6
6. Warm the corn tortillas in a separate skillet or wrap them in a damp paper towel and microwave for 30-60 seconds until pliable.
7
7. Assemble the tacos by placing the filling into each tortilla, adding a dollop of the Garlic-Lemon yogurt, and topping with finely chopped scallions. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Black Bean & Zucchini Tacos?
They are a nutritious vegan meal featuring fresh zucchini, spicy jalapeños, and savory black beans served in corn tortillas.
Is this recipe vegan?
Yes, the recipe is 100% vegan, utilizing plant-based ingredients like soy yogurt and agave nectar.
Is this a low-fat recipe?
Yes, it is designed for a low-fat lifestyle, using only one teaspoon of olive oil for the entire batch.
How long do I sauté the zucchini and jalapeños?
You should sauté the diced zucchini and sliced jalapeños for about 7 minutes until the zucchini is lightly browned.
What kind of beans are used?
The recipe calls for one 16-ounce can of black beans, drained and rinsed.
How is the Garlic-Lemon yogurt sauce made?
It is made by combining soy yogurt, minced garlic, lemon zest, lemon juice, and light agave nectar in a small bowl.
What spices are used to season the filling?
The filling is seasoned with ground cumin and ground coriander.
How many tortillas are needed?
The recipe requires 8 six-inch corn tortillas.
What type of salsa is used for the taco filling?
A 6-ounce can of salsa verde (canned tomatillos) is used to flavor the black bean mixture.
How should the zucchini be prepared?
The zucchini should be diced small, resulting in approximately one pound of prepared vegetable.
Are the jalapeños seeded?
Yes, the recipe specifies that the jalapeños should be seeded and sliced thinly.
What kind of olives are in these tacos?
The recipe uses 1/3 cup of pitted and chopped kalamata olives.
How many garlic cloves go into the main filling?
Two minced garlic cloves are added to the zucchini and jalapeño mixture.
How do I warm the corn tortillas?
Warm them in a separate skillet or wrap them in a damp paper towel and microwave for 30-60 seconds.
What is the purpose of agave nectar in the sauce?
A half-teaspoon of light agave nectar is used to balance the acidity and tanginess of the lemon.
Can I use any brand of soy yogurt?
The recipe recommends Wildwood brand unsweetened plain soy yogurt, but any unsweetened plant-based yogurt works.
How long should the beans and salsa cook?
The mixture should be cooked over medium heat for 5 minutes until the salsa thickens.
What is used as a fresh topping?
Finely chopped scallions are used as the final topping for the tacos.
How much olive oil is required?
The recipe uses 1 teaspoon of olive oil to sauté the vegetables.
Is this recipe quick to prepare?
Yes, it is described as a quick meal or snack that comes together in no time.
How many jalapeños are needed for this recipe?
The recipe calls for 2 jalapeños.
What size are the tortillas?
The recipe specifies using 6-inch corn tortillas.
How much lemon juice is needed for the sauce?
The recipe requires the juice of one whole lemon.
How much salt is added to the vegetables?
One-quarter teaspoon of salt is sprinkled over the zucchini and jalapeños.
What is the total approximate cooking time for the filling?
The total cooking time for the filling is approximately 14 minutes.
How much garlic is needed for the yogurt sauce?
The sauce requires 2 to 3 minced garlic cloves.
Is the soy yogurt sweetened?
No, you must use unsweetened plain soy yogurt for this savory sauce.
Does this recipe use ground coriander?
Yes, it uses 1/2 teaspoon of ground coriander.
Are these tacos gluten-free?
Since they use corn tortillas and plant-based whole foods, they are naturally gluten-free.
How do I assemble the final dish?
Place filling into a warm tortilla, add a dollop of garlic-lemon yogurt, and top with chopped scallions.