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| Black Bean, Zucchini and Wheat Berry Tacos awaiting a dose of Lemon-Garlic Yogurt Sauce. |
This is one good way to get your family to eat their vegetables - with Black Bean, Zucchini and Wheat Berry Tacos drizzled with a Garlic-Lemon Yogurt. MaMa's friend Michelle was raving about this recipe, found in Appetite for Reduction
, in fact she served it for lunch one day when MaMa and I were visiting. MaMa knew it would be delicious with Wheat Berries added to the mix.Ingredients for Black Bean, Zucchini and Wheat Berry Tacos:
1 tsp olive oil
2 zucchini, diced small (about 1 lb)
1/4 tsp salt
2 cloves garlic, minced
1/2 onion, chopped
1/2 c Hard Red Wheat, cooked
1/2 tsp ground cumin
1/2 tsp ground coriander
1 (6 oz) can salsa verde (we used regular salsa, because MaMa forgot to get Salsa Verde)
1 (16 oz) can black beans, drained and rinsed
8 corn tortillas
Directions: Preheat a skillet over medium-high heat. Add the zucchini, wheat berries and onion to the oil and sprinkle with salt. Saute for about 7 minutes, until the zuchinni is lightly browned. Add the garlic and spices and saute for another 2 minutes.
Add the salsa verde and black beans. Cook for 5 more minutes.
Place tortillas in a moist paper towel and heat in a microwave for 1 minute on high. Serve with the Garlic-Lemon Yogurt (below).
Garlic-Lemon Yogurt:
1 c greek yogurt
3 cloves garlic
zest from 1/2 lemon
juice from 1 lemon (about 3 Tbs)
1/2 tsp honey
Scoop the yogurt into a small bowl. Use a microwplace to grate the garlic and lemon zest. Add the lemon juice and agave. Using a fork, mix well. Spoon over your tacos and enjoy!
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| Dinner time! Enjoy your Black Bean, Zucchini and Wheat Berry Tacos. |
This recipe was adapted from one found in Appetite for Reduction
. Yes, MaMa took a vegan recipe and made it non-vegan by using honey...just replacethe honey with agave nectar to make it vegan again. And yes, I'm a smart 2 year old!
