Black Bean, Zucchini, & Olive Tacos - cooking recipe

Ingredients

1 teaspoon olive oil
2 zucchini, diced small (about 1lb)
2 jalapenos, seeded and sliced thinly
1/4 teaspoon salt
2 garlic cloves, minced
1/3 cup pitted kalamata olive, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (6 ounce) can salsa verde (canned tomatillos)
1 (16 ounce) can black beans, drained & rinsed
8 (6 inch) corn tortillas
1/2 cup finely chopped scallion
Garlic-Lemon Yogurt
1 cup unsweetened plain soy yogurt (wildwood is great)
2 -3 garlic cloves
1/2 lemon zest
1 lemon, juice of
1/2 teaspoon light agave nectar

Preparation

Preheat a heavy bottomed skille tover medium-high heat. Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt. Saute for about 7 minutes, or until the zucchini is lightly browned.
Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
Mix the ingredients for the Garlic-Lemon Yogurt if your using.
Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute. Assembly the tacos by adding the filling, yogurt, and topping with scallions. Enjoy!