Tacos With Summer Squash, Tomatoes and Beans

5.0(566)

Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.

by Martha Rose Shulman

MexicanBrunch, Dinner, Lunch, Tacos, Appetizer, Main Course

Servings

6 servings

Total time

30 min

Calories / serving

295 kcal

Ingredients (12)

serves

2 tablespoons extra-virgin olive oilolive-oil
1 small red or white onion, finely choppedonion
Salt to tastesalt
2 garlic cloves, mincedgarlic
3/4 pound tomatoes, peeled and dicedtomato
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)summer-squash
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)cilantro
12 to 14 warm corn tortillascorn-tortillas
2 ounces goat cheese, crumbled (1/2 cup)goat-cheese
Salsa of your choicesalsa

Instructions (3 steps)

01Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).

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Rich recipe — supports nutrition-aware planning.