Desperation can be a source of inspiration in cooking. When an unexpected guest was also a vegetarian I threw together something I had on hand and suddenly we had a tasty alternative to Turkey Tacos I typically make.
Not planning on having tacos tonight? This works equally as well as a side dish.
Black Bean Summer Squash Taco Filling
Prep time: 10 minutes
Total time: 30 minutes
- 2 Tbsp. olive oil, divided
- 1 onion, cut into 1/4″ dice
- 1 red bell pepper, cored and cut into 1/4″ dice
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, minced
- 3 yellow summer squashes, cut into 1/4″ dice (see notes)
- 2 cans black beans, drained and rinsed
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried Mexican oregano, crushed
- black pepper to taste, extra salt for cooking
- Heat 1 tablespoon of oil in a 12″ non-stick skillet over medium for about 1 minute. Add the onions and bell pepper, sprinkle with salt and toss to coat in the oil. Cook for 5 minutes, stirrings once or twice.
- Add the jalapeno and garlic, stirring them into the carrot and bell pepper. Cook until fragrant, which should only take 30 second to a minute. Transfer the onions, peppers and garlic to a bowl and set aside.
- Return the skillet to the stove, add the remaining oil and increase the heat to high. When the oil is just beginning to smoke add the summer squash and a generous sprinkle of salt. Spread the squash along the bottom of the skillet and cook, undisturbed for 2 minutes. Toss the pan to redistribute the squash and cook another minute.
- Return the onion mixture to the pan and add the remaining ingredients. Stir to combine, reduce heat to medium low and cook for 10 minutes.
- Taste and adjust seasoning with salt and pepper as desired.
Your 3 summer squashes should be 6-8″ long and no more than 2-2.5″ in diameter. I prep them removing the ends and cutting them lengthwise into quarters. I then remove the layer of seeds, cut the remaining squash flesh into 1/4″ wide strips and, finally, cutting them into 1/4″ cubes.