Zucchini Noodles

¼ cup almond butter or tahini

¼ cup water

1 tablespoon tamari (gluten-free soy sauce) or soy sauce

1 teaspoon rice wine vinegar

1 1-inch piece fresh ginger, peeled and roughly chopped

1 clove garlic, chopped

2 medium zucchini, peeled into thin noodles with a julienne peeler or vegetable peeler

1 15-oz. can black beans, drained and rinsed

2 scallions, thinly sliced

2 tablespoons chopped cilantro

1 teaspoon white or black sesame seeds