Black Bean Tacos with Zucchini Salsa

Make extra salsa for the leftovers. You can create breakfast with them in the morning (just add eggs).

6 small tortillas
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

black beans:
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 coriander
1/2 teaspoon paprika
pinches of salt, to taste

zucchini-avocado salsa:
1 zucchini
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.