Black Bean, Zucchini and Olive Tacos with flour tortillias and daiya

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,688.0
  • Total Fat: 53.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,253.4 mg
  • Total Carbs: 257.2 g
  • Dietary Fiber: 70.8 g
  • Protein: 56.9 g



Introduction

I used AFR's recipe, sustituting multi-grain flour tortillias for the corn and adding some daiya on top I used AFR's recipe, sustituting multi-grain flour tortillias for the corn and adding some daiya on top
Number of Servings: 1

Ingredients

    1 tsp olive oil
    2 small-medium zucchini, diced small
    2 jalapenos, seeded and sliced thin
    1/4 tsp salt
    2 cloves garlic minced
    4 kalamata olives, chopped
    1/2 tsp cumin
    1/2 tsp coriander
    6 oz salsa
    1 16oz can black beans
    1/2 c finely chopped scallions
    6 mission multi-grain flour tortillas, medium size
    1/2 c daiya cheddar vegan cheese alternative

Directions

saute zucchini and jalapenos in olive oil on medium for 7 min. Add all remaining ingredients except tortillias and daiya and saute another 5 min. Divide mixture among 6 flour tortillias in a baking dish and top with daiya. Bake at 350 for 30 min or until hot.

Serving Size: makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user DANAVSHAW.