A quick little recipe I created last night inspired by the Jenny and her pickled onions.
Have a super Memorial Day Weekend!
I have to say I have been in a food funk and this is now my favorite dish.
The non-spicy green hating girl actually ate it with lots of cheese. That made my night, because I know if I love it, it's doomed.
My family will hate it soon.
|Not sure why this is so funny to me...but it is. Via|
Zucchini and Black Bean Tacos
- 1 small onion (half sliced thinly, half diced)- I used yellow, but red would be prettier
- 3 tbl. red wine vinegar
- 2 tbl sugar
- 2 med-large zucchini grated
- 2 cans black beans, drained
- 8-10 slices pickled jalepenos
- 1 tbl cumin
- 1 tbl oregano
- 1 tsp minced garlic
- salt and pepper to taste
- 1-2 avocados, sliced
- spinach or other greens of choice
- grated cheese
- tortillas of your choice
In large skillet, over med high heat 2 tbl olive oil until hot, add onions and jalapenos. Cook until onions begin to soften. Add garlic and spices and cook a few minutes more. Lower heat to med. and add zucchini stirring to combine. Cook 5-7 minutes until liquid is mostly gone. Add beans and adjust salt and pepper. Cover and reduce heat to med-low for 10 minutes. Remove lid and simmer for a few more minutes. Serve with warm tortillas, avocados and greens and salsa of your choice. (Add cheese if interested.)