It’s funny when inspiration strikes, or where a good idea finds you…The other day I was sitting at the Discount Tire store, waiting on my car…bored out of my mind. Just me and my phone. After every last email had been replied to and every last tweet read, I went to my go-to time-passing app, Epicurious. They aren’t paying me to write this, but I love this app. It saves me every time… dentist offices, bad movies, you name it…
I stopped on this zucchini salsa recipe which completely intrigued me. How could zucchini possibly become a replacement for tomatillos? I don’t know, but I was convinced enough to give it a try (with a few tweaks).
The base of the salsa is zucchini, onions, cilantro and lime juice…I mixed in some chopped avocado and it became something special.
The salsa is on the tangy side, so I cooked up my black beans in a salty smokey way to counterbalance… cumin, coriander, paprika & some cayenne. I have swiss chard growing like crazy in my garden, and I had one leek… so I did a little green-saute to continue the green theme of this taco.
With the leftovers (you might actually want to make extra salsa so you have some leftover), I made breakfast tacos the next morning. Same stuff… add eggs.
1/2 cup crumbled cotija cheese
chard & leek saute
4 or 5 large green chard leaves, chopped, including stems
drizzle of olive oil
1 small clove garlic
1 leek, sliced thin
1 can (or 1.5 cups) black beans
1 tablespoon olive oil
1 clove garlic
1/4-1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon corriander
1/2 teaspoon paprika
pinches of salt, to taste
zucchini-avocado salsa: adapted from Bon Appetit, August 2010, Ian Knauer
1/2 cup cilantro
1/4 cup chopped red onion
zest from 1 lime and juice from 2 limes (unless your first lime was super juicy)
pinch of cayenne or 1 teaspoon chopped jalapeno
1/2 teaspoon honey
1 small avocado, diced
salt & pepper, to taste
tortillas: over an open gas flame, or in a skillet, heat each tortilla until a slight char forms. Set aside, keep warm in foil or a towel.
black beans: heat beans in a medium sauce pan, add all other ingredients, simmer for a few minutes on low. Taste and adjust seasonings to your liking. Remove from heat, set aside, cover to keep warm
chard & leeks: in a small skillet, saute with olive oil, garlic and a pinch of salt until just wilted (1-2 mins). Set aside.
zucchini-avocado salsa: Mix all ingredients (except avocado) in a food processor. Taste and adjust seasonings to your liking – salt, lime, sweetness… chop avocado and mix in. Taste and adjust again.
Assemble tacos with cotija cheese (or omit if vegan). Best served with margaritas.