Black Bean, Zucchini & Olive Tacos

I made these for dinner and HOLY CRAP they were yummy! I was excited about it for hours after dinner was over. I used the recipe from Appetite for Reduction by Isa Chandra Moskowitz, but I tweaked it slightly by using yellow squash instead of zucchini, leaving out the jalapeno (the husband isn't a huge fan of spice) and coriander (just didn't have it) and adding more garlic.

What you will need:

Olive Oil

4 small yellow squash

1/4 tsp salt

4 cloves garlic

1/3 cup pitted kalamata olives

1/2 tsp ground cumin

6 oz. salsa verde

16 oz. can of black beans, drained & rinsed

1/2 cup thinly sliced scallions

Corn tortillas

1. Heat oil in large skillet. Chop squash and olives into bite sized pieces and mince garlic.

2. Saute squash with salt for 5-7 minutes. Add garlic, olives and cumin and saute for another couple minutes.

3. Add beans and salsa verde and continue to cook until salsa verde cooks down a bit.

4. Heat a small skillet over medium heat and add a little bit of olive oil. Heat tortillas until soft, fill with squash/bean mixture and sprinkle with scallions. *I added some Cholula to mine too because I LOVE spicy :)