Tacos With Summer Squash, Tomatoes And Beans

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

extravirgin olive oil, red, salt, garlic, tomatoes, summer, serrano chile, white beans, cilantro, corn tortillas, goat cheese, salsa

Taken from www.epicurious.com/recipes/member/views/tacos-with-summer-squash-tomatoes-and-beans-52904041 (may not work)

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