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Zucchini & Black Bean Tacos

:: Ingredients ::

2 Medium Zucchini (Costata Romanesco are our favorite)

15oz Black Beans (1 can or pre-cooked)

2 Tbsp Olive Oil

Cilantro Microgreens

Jalapeno Peppers

:: Taco Seasoning ::

1/2 tsp oregano

1/4 tsp Cayenne Pepper

1/2 c Tomato Sauce

3 Cloves of Garlic, minced

1/2 C Chicken Stock, Dry White Wine, Water, or other liquid

1 tsp Brown Sugar

2 tsp Apple Cider Vinegar

1 sm Onion

2 Tbsp Chili Powder

1 tsp Ground Cumin

1 tsp Coriander

salt, to taste

:: Directions ::

- Coarsely chop zucchini and add to pre-heated pan with olive oil on medium heat

- Add taco seasonings, ensuring enough liquid to cook and coat zucchini

- While zucchini is cooking, prepare taco toppings. We like to serve with cilantro microgreens, sliced jalapeñosmatchsticked radish, kohlrabi, turnip, or other firm root vegetables, grated cheese, and a lime wedge.

- Once zucchini is soft (approx. 20 mins) add black beans, simmer for 3-5 minutes and remove from heat.

- Serve zucchini filling with toppings.

::: Note ::: 
Don't hesitate to improvise and use ingredients you have on hand!
We have used beets (our favorite), carrots, kohlrabi, radishes, and more! All together or on their own!
For a kick, try adding some red pepper flakes or hot sauce.
Makes approximately 4 burgers.
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