Black Bean Summer Squash Taco Filling

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
Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust seasoning with salt and pepper as desired.

Notes:
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.

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