You know what is always the best? Tacos! And when you can have healthy ones that are good for your taste buds AND heart? It is a double bonus! I had a bunch of squash in my Covey Rise farms share and tacos from the New York Times looked to be the perfect cure for it.
This has such great flavor and you do not miss the meat. Plus since it is all veggie, you can feel better about that extra taco! You can use any bean you like, the original recipe called for pinto but I used black. Add some other veggies if you have them on hand and make it yours! I used goat cheese as a garnish as I had some in the fridge. While it sounds odd, the saltiness was the perfect add on.
Try these, you and yours will love them for meatless Monday or taco Tuesday! Full recipe to follow the montage. Linking up with Meal Plan Monday, Happiness is homemade and Tasty Tuesday.
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| So veggielicious! |
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| The cast |
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| There is a bit of chopping involved. Save this for after a bad day at work. |
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| This is such a good smell. |
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| Add tomatoes to the party |
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| Doesn't that look so good? |
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| So bright and festive and perfect for summer! |
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| Pretty good by itself, but... |
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| Even better with avocado and goat cheese! |
- Summer Squash Tacos (Adapted from the New York Times)
- 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 1/4 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 (1/2 cup)
Salsa of your choice
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). 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.
Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Happy Cooking!
Missy
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