Tacos With Summer Squash Tomatoes And Beans Recipes

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TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS



Tacos With Summer Squash, Tomatoes and Beans image

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

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, tacos, appetizer, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
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)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice

Steps:

  • 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.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 721 milligrams, Sugar 5 grams

BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS



Butternut Squash Spirals and Black Bean Tacos image

This quick and easy vegetarian taco recipe uses prepackage butternut squash spirals and seasonings. Top with avocado slices, take a photo, and enjoy.

Provided by dsuperits

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 10

1 butternut squash - peeled, seeded, and quartered lengthwise
3 tablespoons extra virgin olive oil, divided
½ (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 cup grape tomatoes, halved
8 (6 inch) corn tortillas
½ cup sour cream
1 (4 ounce) package feta cheese
1 head romaine lettuce, sliced
1 bunch fresh cilantro, roughly chopped

Steps:

  • Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
  • Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

Nutrition Facts : Calories 589.8 calories, Carbohydrate 80.5 g, Cholesterol 37.8 mg, Fat 24.6 g, Fiber 18.4 g, Protein 18.6 g, SaturatedFat 9.8 g, Sodium 1046.3 mg, Sugar 10.2 g

SQUASH AND GREEN BEAN SAUTE SIDE DISH



Squash and Green Bean Saute Side Dish image

Simple, tasty side dish which is quick and easy to prepare.

Provided by CathWithKids

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 2

Number Of Ingredients 8

2 yellow squash, sliced
1 ½ cups green beans
1 ½ cups halved cherry tomatoes
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
½ teaspoon ground coriander
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g

SOFT TACOS WITH ROASTED OR GRILLED TOMATOES AND SQUASH



Soft Tacos With Roasted or Grilled Tomatoes and Squash image

If you've got the grill fired up you can cook the vegetables in a grill pan. Otherwise roast the tomatoes under the broiler and cook the filling on top of the stove.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course

Time 40m

Yield Enough for 10 tacos

Number Of Ingredients 11

1 pound tomatoes
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 large garlic cloves, minced
2 serrano chiles or 1 large jalapeño, minced
1 1/2 pounds summer squash, cut in 1/4-inch dice
Salt and freshly ground pepper
1 cup cooked black beans, rinsed if using canned
2 to 3 tablespoons chopped cilantro
10 corn tortillas
2 to 3 ounces goat cheese

Steps:

  • Preheat the broiler. Line a baking sheet with foil and place the tomatoes on the foil. Place under the broiler, about 2 inches from the heat, and broil until charred black. Turn over and broil on the other side until charred black. This takes about 3 minutes on each side in my oven but all broilers/ovens are different. Remove from the heat and allow to cool until you can handle them, then remove the skins, core and cut in half along the equator. Set a strainer over a bowl and squeeze out the seeds (make sure they have cooled before you do this!), then rub the gelatinous pulp that surrounds the seeds through the strainer. Chop the tomatoes and combine with the juice in the bowl.
  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes, and add the garlic, chiles, summer squash, and a generous pinch of salt. Turn the heat to medium-high and cook, stirring often, for about 5 minutes, until the squash is tender. Add the chopped tomatoes and their juices and cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 more minutes. Add more salt to taste, and freshly ground pepper. Stir in the black beans, add the cilantro, taste, adjust seasonings, and remove from the heat.
  • Pile onto warm corn tortillas, sprinkle on a little goat cheese, fold the tortillas over and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS



TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS image

Categories     Squash

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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). 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. 3. Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice. Note Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.

SUMMER VEGETABLE AND BEAN TACOS



Summer Vegetable and Bean Tacos image

This one-pot meal is quick, easy, and delicious.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 large red onion, sliced into thin rounds
3 medium yellow squash, cut into 1/4-inch half-moons
2 red bell peppers, cut into 1/2-inch strips
1 can (15.5 ounces) black beans, rinsed and drained
1/2 teaspoon chili powder
16 corn tortillas
1/4 cup sour cream
1/2 cup salsa

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion and cook, stirring occasionally, until browned and soft, 6 minutes. Transfer to a plate and add 1 tablespoon oil to skillet. Add squash and bell peppers and cook until crisp-tender, 7 minutes. Return onion to skillet and add black beans and chili powder; stir to combine.
  • Meanwhile, wrap tortillas in foil and heat in oven 8 minutes. Serve tortillas with bean mixture, sour cream, and salsa.

Nutrition Facts : Calories 478 g, Fat 14 g, Fiber 16 g, Protein 15 g, SaturatedFat 3 g

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