BLACK BEAN AND ZUCCHINI TACOS
Serves: 2, 3 tacos each
 
INGREDIENTS
For the filling:
  • 1 tablespoon oil
  • A full can (1½ cups) black beans
  • 1 cup small diced zucchini
  • 2-3 garlic cloves, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • A large pinch of smoked paprika
  • Few tablespoons water
  • Salt, to taste
For the cilantro lime crema:
  • ½ cup Greek yogurt
  • 1 tablespoon finely chopped coriander
  • 2 tablespoons lime juice
  • Salt, to taste
  • 1-2 tablespoons water, to thin
For serving:
  • 6 tortillas, lightly charred or warmed
  • Salsa verde (or any other fresh salsa)
  • Diced avocado, chopped coriander
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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/