black bean, zucchini, and olive tacos

This was the second time we made black bean, zucchini, and olive tacos, and I had forgotten how much we enjoyed them. The recipe is from Appetite for Reduction, from the vegan cookbook authors who brought you Post Punk Kitchen.

Drew was in charge of the tacos (black beans, diced zucchini, black olives, onion, garlic, jalapenos, salsa verde). He made a chipotle sour cream, added some cheese, and we toasted the corn tortillas and ate these as tostadas, not tacos (messy, but more filling). I made the rice (jalapenos, onion, garlic, diced tomatoes, green chiles), which is loosely based on this millet recipe from Veganomicon, which is, you guessed it, from the Post Punk Kitchen too.