How to Make Black Bean, Zucchini and Olive Tacos

Mmmm, tacos.  Big, succulent, meaty, creamy tacos.  And usually, fatty, greasy and unhealthy tacos. 

But taco lovers rejoice!  This recipe is a healthy new twist on a traditional lard-saturated classic.  And these crispy versions (or soft, depending on how you like your tortilla) taste great, are full of fiber and protein, are low in fat, are vegetarian, and can be served at any gathering—Mexican food themed or not.

This recipe makes about 8 tacos and takes about 25 minutes to prepare, cook and serve.  Although you can eat these plain, they are extra yummy with a low-fat creamy taco sauce, like the kind you find on fish tacos.

Taco Ingredients:

• 2 zucchini, diced small

• 2 jalapenos, seeded, diced small

• 1 (6 ounce) can salsa verde (the green kind)

• 1 (16 ounce) can black beans, drained and rinsed

• ¼ cup sliced black olives

• ½ cup green onions, diced small

• 2 cloves garlic

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon salt

• 1 teaspoon olive oil

• 8 (6 inch) corn tortillas

• Fresh lime juice

• ¼ cup freshly chopped cilantro

• Avocado slices (optional)

Directions:

Preheat a heavy-bottomed skillet (cast iron works great) over medium-high heat.  Add the oil, zucchini and jalapeno and saute for about 5 minutes.  While sauteing, sprinkle in some salt; this will help to absorb some of the moisture in the zucchini, making them a little extra firm for the tacos.  Once the zucchini is lightly browned, add the garlic, cumin, coriander and olives, and saute for about 2 minutes more.

Next, add the salsa verde and the black beans (make sure the beans are thoroughly drained), and turn the heat to medium.  Cook until the salsa has had a chance to thicken and is not too liquidy, about 5-6 minutes.

If you are making soft tacos, place the corn tortillas between moist paper towels and microwave on high for 1 minute.  If you are making crunchy tacos, place tortillas on an outdoor grill and flip every 10-20 seconds, 3 or 4 times, or until blackened to your liking (you can also pull this off by using a traditional stove top and a pair of tongs).

Serve tacos with a squeeze of fresh lime juice and a pinch of fresh cilantro.  You can also serve these tacos with avocado slices, and top with the following taco sauce.

Creamy Taco Sauce Recipe

This recipe is the authentic real deal you will find on Mexican restaurant fish tacos.  Creamy, delicious, and simple—it only takes 4 ingredients and less than 4 minutes to prepare.  For ultimate texture, temperature and yumminess, let the mixture chill in the fridge for about an hour.  This recipe will cover 8 tacos nicely.

Ingredients:

• ½ cup low-fat mayonnaise

• ½ cup low-fat plain yogurt

• 2 teaspoons fresh lime juice

• Dash of hot sauce (this can be more or less depending on your spicy preference)

• Pinch of salt

Directions:

Combine all ingredients in a large bowl and stir together.  Cover and refrigerate.

Enjoy these healthy, delicious tacos at your next fiesta!  They are guaranteed to be a crowd favorite.