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black bean tacos with zucchini salsa


serves 3


6 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 corriander
1/2 teaspoon paprika
pinches of salt, to taste

zucchini-avocado salsa: adapted from Bon Appetit, August 2010, Ian Knauer
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



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