Make the black bean zucchini filling: Heat the oil in a medium saucepan over medium heat and add the zucchini and garlic, cooking for a minute. Add the black beans, spices and a few tablespoons of water, along with a pinch of salt. Simmer on low for a few minutes until cooked.
To make the crema, whisk together Greek yogurt, coriander, lime juice, and salt. Taste and adjust flavour. Add water to thin it out until it reaches desired consistency.
Make the tacos: Over an open flame or in a skillet, heat each tortilla until warmed and slightly charred. Assemble tacos with black bean and zucchini filling, cilantro lime crema, salsa, avocados and coriander leaves. Serve with additional salsa.
Recipe by Sprig & Vine at http://sprigandvine.in/black-bean-zucchini-tacos/