Zucchini and Black Bean Tacos from Erin Robin

From Addy: “When I got married, my sisters sent recipe cards to everyone invited to my shower, and now I have a box full of wonderful recipes. I did the same for Nat and Jessica. Here are two of my favorites. One is from my friend Erin Robin, and her husband, Richard, who I met in grad school.”

Ingredients

• 1 tsp olive oil

• 2 zucchinis, diced small (about 1 lb)

• 2 jalapenos, seeded and sliced thin

• 1⁄4 tsp salt

• 2 garlic cloves, minced

• 1⁄3 cup pitted kalamata olives, chopped

• 1⁄2 tsp ground cumin

• 1⁄2 tsp ground coriander

• 1 (6 oz) can or jar of salsa verde (canned tomatillos)

• 1 (16 oz) can black beans

• 8 (6-inch) corn tortillas

• 1⁄2 cup finely chopped scallions

Directions

1. Preheat a heavy bottomed skillet over medium- high heat. Pour in the oil and add the zucchini and jalapenos. Sprinkle with salt and saute for about 7 minutes or until the zucchini is lightly browned.

2. Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.

3. Drain and rinse the black beans, then add the salsa verde and black beans to the skillet and cook for 5 minutes. The salsa should be reduced for a minute or so to keep it from being soupy.

4. Warm the tortillas in a skillet or wrap in a moist paper towel and microwave for 1 minute.

5. Assemble the tacos by adding the filling and topping with scallions or sliced avocados.

Recipe submitted by Addy Gale