Tacos With Summer Squash, Tomatoes and Beans
Updated July 19, 2015
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
¾ pound tomatoes, peeled and diced
1 ½ pounds summer squash, cut in small dice (about 4 ¼ cups)
1 serrano chile, minced
1 ½ cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
¼ cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (½ cup)
Salsa of your choice
Nutritional analysis per serving (6 servings)
43 grams carbs; 7 milligrams cholesterol; 295 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 10 grams fiber; 721 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 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).
- Step 2
Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
- Step 3
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.
Private Notes
Comments
This reminds me of a recipe for colache. I just made it with the ingredients of the CSA box. The real difference is the addition of a chile, and the beans. Colache uses corn cut off the cob instead of beans. I can see depending on what our CSA provides for us in season, this recipe will be in our recipe collection and enjoyed too.
Slice 2 chipotle peppers in adobo sauce and include them in step 2 when you stir in the squash, chili, etc. It adds a slight smokiness and extra kick. You will not regret it!
This was excellent! Homemade corn tortillas (I use a tortilla press) really elevated the dish. I served crumbled feta, escabeche, chopped avocado and salsa as toppings.
Next time I'll add a squeeze of lime juice and some Hatch green chile to the filling mixture, and buy a better Mexican-style salsa instead of the jarred tomato-based stuff.
Made as written, but it lacked a good kick of flavor. It was fine, but relied heavily on add ons like salsa and avocados to do the heavy lifting. Glad I tried it, but will probably stick to other recipes in the future.
Easy to make and more than the sum of its parts. A great summer meal! The goat cheese is indispensable. You can use cherry tomatoes and skip the chopping. I felt the salsa was unnecessary given the abundance of tomato.
I'm sensitive to garlic and hot spice so I used only 1 clove and no serrano. I added about a half can diced tomatoes to the fresh ones, as the ratio to squash seemed off. I also added about a half a carrot, thinly sliced, to neutralize the acid from the tomatoes. And I used Rancho Gordo black beans, pre-soaked and cooked in the Instant pot. The result was delicious! I would definitely make it again.