Tacos With Summer Squash Tomatoes And Beans Food

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

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.

SUMMER VEGETABLE AND BEAN TACOS

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.

SUMMER GARDEN FISH TACOS

Steps:

• Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once., Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

MEGAN'S SPAGHETTI SQUASH TACOS

Steps:

• Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
• Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
• Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
• Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS

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.

SOFT TACOS WITH ROASTED OR GRILLED TOMATOES AND SQUASH

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.

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

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.