Summer Squash and Black Bean Soft Tacos

Lots of garlic and smoky seasoning infuses the base of these easy summer squash and black bean soft tacos with a wonderfully rich flavor. This recipe is easy to make and even easier to serve, as everyone assembles their own tacos at the table.

Complete the meal: All this meal needs to round it out is a simple salad or slaw. If you’d like a little something extra, guacamole and tortilla chips is a perfect addition. See this site’s recipe for Creamy Guacamole with Red Onion or use your favorite recipe.

Swap-ins: You can replace the summer squash with zucchini. Use a 4-ounce can of chopped green chiles in place of fresh chiles if you prefer.

This recipe makes 12 smaller tacos or 8 to 10 larger ones. Use corn tortillas (good-quality, please, or they’ll fall apart in your hand!) or soft taco size wheat tortillas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Turn this recipe into tostadas

Vary this recipe by turning it into tostadas. Bake the corn tortillas in a single layer on a parchment-lined baking sheet at 350º F for 10 to 15 minutes, or until nice and crisp.

Start layering by covering each corn tortilla with some finely shredded romaine lettuce, followed by the bean mixture, then the squash mixture. Top with salsa. Instead of folding, keep open, and eat out of hand.

More easy taco recipes

• Vegan “Carne Asada” Tacos
• Vegan Fish Tacos with Avocado Cilantro Cream
• Vegan Pulled Protein Tacos with Corn-Pineapple Salsa
• Lime Marinated Tofu Fajitas or Soft Tacos
• Vegan Korean BBQ Tacos
• Easy Coleslaw and Plant Protein Soft Tacos
• Super Easy Vegan Lentil Tacos

Continue to Content

Yield: 8 to 12

Summer Squash and Black Bean Soft Tacos

Print

This recipe is easy to make and even easier to serve, as everyone
assembles their own tacos at the table.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 good-quality corn tortillas, or 8 to 10 soft taco-size wheat tortillas

Summer squash layer:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 small yellow summer squashes, quartered lengthwise and thinly sliced
• 1 to 2 small fresh hot chili peppers (such as jalapeño or serrano), seeded and minced, or 1 medium mild chili pepper (such as poblano)
• 1/3 cup sliced sun-dried tomatoes (moist, but not oil-cured)
• Splash of lime juice
• 1/4 cup minced fresh cilantro
• Salt and freshly ground pepper to taste

Black Bean Layer:

• 1 tablespoons olive oil
• 1 medium onion or 1 whole shallot, finely chopped
• 4 to 6 cloves garlic, minced
• 3 1/2 cups cooked or two 15-ounce cans (drained and rinsed) black beans
• Juice of 1/2 to 1 lime, to taste
• 1 teaspoon ground cumin
• 1 to 2 teaspoons mesquite barbecue seasoning or smoked paprika, to taste
• Salt and freshly ground pepper to taste

To serve:

• Your favorite salsa, homemade or store-bought

Instructions

1. Bring the tortillas to room temperature if they’ve been refrigerated. Or you can wrap them in foil and warm in a slow oven (250º F).
2. For the summer squash layer: Heat the oil in a medium skillet. Add the garlic and sauté over low heat for a minute or so.
3. Add the squash and chilies. Sauté over medium heat, stirring often, until the squash is just tender, about 4 to 5 minutes.
4. Stir in the dried tomatoes, lime juice, and cilantro, then remove from the heat. Season gently with salt and pepper, then transfer the squash mixture to a covered container.
5. For the bean layer: wipe out the same skillet. Heat the oil, then add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
6. Add the beans, 1/2 cup of their cooking liquid or water, and lime juice. Cook over medium heat until the mixture comes to a gentle simmer, then stir in the cumin and mesquite seasoning or smoked paprika.
7. Mash some of the beans in the skillet with a potato masher until there’s a thick base. Cook over low heat gently for 5 minutes longer. Season with salt (you may not need any if using canned beans) and pepper.
8. Let everyone create their own soft tacos by layering first the beans, then the squash mixture in the center of your choice of tortillas, then topping with a little salsa. Eat out of hand, served with plenty of napkins!

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