Black Bean, Zucchini and Olive Tacos & mashed yucca

Whenever I get a new cookbook - I tend to gravitate towards the food portrayed in pictures. I have a hard time picturing how a food will look - especially if it's a little strange - but put it into a photograph, and I want to eat it. For Christmas I received Appetite for Reduction by Isa Chandra Moskowitz - and have finally gotten around to cooking from it (now that I am actually cooking on a regular basis).

I made the mango BBQ baked beans for a cookout, and they were TO DIE FOR. I didn't get a picture because I was too busy playing Angry Birds, most likely. I will make them again and show them to you.

The other night I made the black bean, zucchini and olive tacos, which came together in no time at all! I paired them with mashed yucca and some guac. My husband did NOT like the mashed yucca - but the latin place by us serves it fried, and he doesn't like that either - so I should have guessed. More for me!And I had just enough left over for one taco for lunch the next day. How delightful!

Black Bean, Zucchini and Olive Tacos
1 Tsp Olive Oil
2 Zucchini, diced
2 jalapenos diced ( I left seeds in)
1/4 tsp Na++
2 cloves garlic, minced
1/3 cup pitted kalamata olives
1/2 tsp cumin
1/2 tsp ground coriander
6 oz. salsa verde
16 oz. can black beans, drained and rinsed
1/2 cup sliced scallions
8 corn tortillas (I used 6 small flour... 6 because my husband put so much filling into his two they were impossible to eat)

Heat oil, and saute zucchini and jalapeno with the 1/4 tsp salt for about 7 minutes over medium heat. When the zucchini is nicely browned, add the garlic, olives, cumin, coriander and saute for two more minutes. Add salsa and black beans and cook for 5 minutes more. Serve with tortillas (obviously) scallions, and guacamole.

Mashed Yucca with Lime and Cilantro
2 pounds yucca, chopped into chunks (use potatoes if you can't find any)
2 Tbsp lime juice (from limes, not a bottle)
1/4 cup chopped cilantro
1 tsp olive oil
1/2 tsp Na++

The yucca comes looking like a sweet potato covered in leather. I had no problem peeling it with my nice peeler and chopping it with my nice wusthof knife. If I had used my cheaper stuff, I'm not sure how smoothly it would have went. Peel and chop the yucca, cover with salted water and boil for about 20 minutes.

Strain the Yuca over some sort of mug or measuring cup so that you can catch about a cup of the starchy water - which you will add back in (rather than using oil or cream). Add yuca back to pot, add lime, cilantro, oil and salt. Mash and then add the hot water bit by bit. I used maybe 1.2 cup. It is like gloppy mashed potatoes, with a less earthy taste. I love yuca and you will too.