Summer burrito love in April

Posted by Sarah Henning April 2, 2012 at 10:10 a.m.

This past weekend it’s felt like summer. And even though the calendar says we’re a long way from July, the weather has had our family in the mood for our summer favorites. The produce isn’t quite there yet, but that’s OK. We can fake it.

I found a good price on some pretty giant zucchini, so we decided we’d make something really fabulous with it: Black Bean, Olive and Zucchini Tacos.

The zucchini gives these tacos a summery feeling, even without other traditional summer produce like tomatoes and bell peppers. Kalamata olives and garlic are easy enough to find any year, as is a simple can of black beans. So, really, as long as you can find a good pound of zucchini, you’re good to go.

Also, there’s a bonus wrapped up in this one: It is super easy to make on a weeknight and is a great way to “hide” veggies from kids. Our particular child wouldn’t touch it, BUT, I think older kids might not look twice if you just say you make black bean tacos. Just a thought.

So, here’s to faux-summer and boo to the rainy, cool April that is sure to show up sometime.

Black Bean, Olive and Zucchini Tacos (adapted from “Appetite for Reduction,” by Isa Chandra Moksowitz)

1 teaspoon olive oil

2 zucchini, diced small (about 1 pound)

1-2 jalapenos, seeded and thinly sliced

1/2 teaspoon salt

2 cloves garlic, minced

1/3 cup pitted kalamata olives, chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 (16-ounce) can black beans, drained and rinsed

1/2 cup finely chopped scallions (optional)

Tomatillo salsa

8 flour tortillas

Preheat heavy-bottomed skillet over medium-high heat. Add the zucchini and jalapeno to the oil and sprinkle with the salt (salt will help draw the moisture out of the zukes). Saute for about 7 minutes, until the zucchini is lightly browned.

Add garlic, olives, cumin and coriander, and saute for 2 minutes more.

Add salsa verde and black beans. Cook for 5 more minutes; the salsa should reduce a bit so it’s juicy but not soupy.

Place the tortillas in a moist paper towel and heat in the microwave for 1 minute on high.