Boss Black Bean Tacos with Zingy Zucchini Salsa
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:
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
1 can black beans (1½ cups) with their liquid
1 tablespoon Wholefood and Spice Mexican Seasoning
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
¼ - ½ cup water
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
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
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