:: Ingredients ::

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2 Medium Zucchini (Costata Romanesco are our favorite)

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

2 Tbsp Olive Oil

Cilantro Microgreens

Jalapeno Peppers

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:: 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 ::

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

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- 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 jalapeños, matchsticked 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.

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