The idea of tacos sounded really good to me the other night, but I wanted something different than our usual lentil taco filling.  This filling came together on the fly, but was so good that we will be having it again and again.

Bean & Zucchini Tacos

1 can pinto beans, drained and rinsed

1 small zucchini, diced

1 onion, chopped

1 small jalapeño, minced

2 cloves garlic, minced

1/4 cup jarred salsa, any kind will do

2 tsp chili powder

1 tsp cumin

Juice of half a lime (about 1 TB)

S&P to taste

In a medium skillet, saute the onions in about 1 TB of olive oil until tender.  Add the zucchini, jalapeño and garlic and cook for another few minutes, until the zucchini begins to get tender.  Add the spices, salsa and beans and cook until the liquid from the salsa has reduced down to a thick paste.  Remove from heat and add the lime juice.  Taste, and season with S&P.

We had ours topped with some homemade guacamole.  This was an awesome dish!  We will definitely be having this again really soon.  For those concerned about the use of the jalapeño, the heat level of this was a mild.  I could have used more to suit my taste, actually, but I was scared to use too much and blow my taste buds out.