zucchini taco time

If you have looked at this blog at all, by now you surely know about my fiery love for tacos. WELL GUESS WHAT. This taco recipe is my absolute favorite. The taco to rule all tacos. I usually make them with a ravenous haste and never think to write the recipe down, much less photograph the meal-making event. But with the help of my dear friend Bess, I managed to do all these things and enjoy a badass meal with some cool people. This recipe isn't difficult at all- just get through a little prep-work- chopping and shredding, mostly- and the rest is totally a breeze.

Bess added another addictive element to this recipe- instead of the typical shredded cheese/sour cream combo to dress it up, we used goat cheese to satisfy our dairy lust. It was an excellent choice. Oh yeah, this recipe can feed 3-4 people.

You need:

3 medium zucchini squash, shredded

2 carrots, shredded

1 medium yellow onion, diced

1-2 jalapeno peppers, diced

2 large tomatoes, diced

1 can of black beans

2 tbsp. chili powder

1/2 tbsp. garlic powder

1/4 tbsp. onion powder

oil, cumin, and salt as needed

tortillas, duh

spring mix lettuce & 8 oz. goat cheese

An important note on the zucchini: In recipes like this, if you are using vegetables that hold a lot of moisture be sure to get it out or it'll ruin your delicate food chemistry- the finished product will be too soggy or runny. For instance, in this recipe, the zucchini must be shredded (I use a box shredder, it's easiest) and squeezed out. To do this, i wrap the shreds in a cheesecloth or thin kitchen towel and wring it out over the sink until almost all the moisture is pushed out. You don't have to worry about the carrots or tomatoes, but this is essential for cooking the zuc so don't forget!

Do this: Prep your veggies. Cut, shred, squeeze, dice, etc. Start by sauteing the onions over a medium heat until golden. Add the jalapenos and cook for a couple minutes until adding the carrot, zucchini, and spices. Cook for 15 minutes, stirring constantly. Drain and rinse the black beans and add them along with half (1) of the diced tomato (you're saving the rest to dress up the tacos!), and cook for another 15 minutes, stirring. You can add more spices to taste, I usually add a ton of extra chili powder and crushed red pepper to heat it up. While it's cooking you can get your buffet of toppings ready: diced fresh tomatoes, spring mix (baby spinach also rules with this), the goat cheese (I broke it up into smallish chunks for easy distribution), salsas, etc. Heat up those tortillas last so they're piping hot and ready to go when everything is finished! Enjoy!