It's Taco Week! Zucchinis are cheap, fresh and amazing at the moment! Get some in your belly! Tired of all the same recipes for zucchini- fritters, bread, grilled...?
Try this amazingly zingy salsa! A whole zucchini acts as the primary vegetable base for this super fresh salsa that completely lifts any type of taco you might be having.
These black bean tacos are a fantastic way to minimise food waste by using any leafy green you may have laying around sautés up with a leek (also in season!). The biggest decision here is- Meat-free Monday or Taco Tuesday!??
What You Need:
Zucchini-avocado salsa:
1 zucchini, chopped
½ cup coriander
¼ cup chopped brown or white onion (if you use red the salsa turns brown...)
Zest from 1 lime and juice from 2 limes (unless your first lime was super juicy) Lemons will also work if Limes are not in season.
1/2- 1 jalapeño or other spicy green chilli
½ teaspoon honey
1 small avocado, diced
Sea salt and fresh black pepper
Black beans:
1 can black beans (1½ cups) with their liquid
1 tablespoon Wholefood and Spice Mexican Seasoning
OR
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
¼ - ½ cup water
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
Sea salt
Leafy green & leek sauté:
1 leek, white and light green parts, sliced thin
1 small garlic clove, minced
4 or 5 large leafy green leaves, chopped, including stems
Extra-virgin olive oil, for drizzling
To assemble:
6 tortillas
½ cup crumbled white cheese such as feta- or for a non dairy option- try chopped peanuts!
What To Do:
Make the zucchini-avocado salsa: Place the zucchini, coriander, onion, lime zest and juice, chilli, honey, and pinches of salt and pepper in a food processor and process to form a sauce. Taste and adjust seasoning. Transfer the salsa to a bowl and stir in the diced avocado. Taste and adjust again. Set aside.
Make the black beans: Warm beans with their liquid and 1 Tbsp of Wholefood and Spice Mexican seasoning mix in a small sauce pan. OR- Heat the olive oil in a medium saucepan over medium heat. Add the black beans and garlic and cook for 1 minute. Add the water, cumin, coriander, paprika, and a pinch of salt, and simmer for a few minutes on low. Taste and adjust seasonings and cover to keep warm.
Make the leafy green and leek sauté: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the leeks, garlic, and a pinch of salt and sauté for 1-2 minutes. Add thinly sliced leafy greens and continue cooking until leaves are just wilted. Set Aside.
In a dry skillet, heat each side of each tortilla until a lightly cooked, flip and repeat. Place warmed tortillas between 2 plates to keep warm and moist until serving. Assemble tacos, and enjoy!
Watch out for another inspired taco recipe in a few days utilising another of this week's specials- Roasted Cauliflower Tacos!
Adapted from Love and Lemons