This week I’m trying to save our frozen meat reserves and use up what vegetables I can before vacation by making filling dinner dishes that will please my “but where is the meat?” husband. I’ve learned over the years, that the key to pleasing Ryan when making any successful vegetarian dish usually involves pasta or tacos. Yesterday evening I blended meatless Monday with taco Tuesday… using an ingredient that I continue to learn more and more ways to prepare, the humble squash/zucchini.
I’ve never considered using zucchini or summer squash in tacos before especially as the main fillings. It’s not a vegetable that you would inherently think mexican or tex-mex like, say any variety of pepper.
And to my surprise, Ryan exclaimed “I don’t even realize this is zucchini!” which I know is a good thing. The trick to this recipe is making sure that the zucchini is chopped evenly into small chunks so you are able to get clean, complete bites without a chew struggle.
I recently found Street Taco shells from Mission in our grocery store. They are flour tortillas that are smaller and a bit thicker. They give you the authentic street taco feel without splitting and leaking your taco filling everywhere.
This is another quick recipe with cheap ingredients (this whole recipes costs under 8 dollars to make!) that is delicious and you will also feel good about yourself while and after eating.
Tacos with Summer Squash and Beans:
Serves anywhere from 4-6 with a serving size of 4 mini tacos
- 2 tablespoons of olive oil
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 1 large tomato, peeled* and diced
- 2 large zucchini or summer squashed, diced into small cubes
- 1 serrano pepper, minced
- 1/4 cup of Cilantro, roughly chopped
- 1 15oz can of beans (I used black beans, but you can use pinto or kidney as well)
- 1 pack of Mission Street Tacos Flour Tortillas (Ryan’s new favorite) – 2 packs if you are cooking for 4 or more
- goat cheese
- salsa of your choice
- hot sauce
- First, make sure you peel your tomato. Boil a pot of water. Cut an “x” into the bottom of the tomato (this will help you peel off the skin later). Once the water is boiling, place the tomato in the water anywhere from 20-30 seconds. Remove tomato and put in an ice bath to prevent cooking. When the tomato is cooled, remove from the ice bath and gently peel of skin and dice.
- Heat oil in a heavy bottomed pan over medium and add onion. Cook for about 5 minutes until the onion begins to soften. Add garlic and salt and cook until fragrant, about 30 seconds.
- Add the diced tomato and let stew for about 10 minutes.
- Once the tomato has broken down almost into a sauce, add the zucchini, serrano and season with salt to taste. Let cook for about 8 minutes until the zucchini becomes tender.
- Add in the beans and the cilantro until cooked through.
- Fill each taco with a spoonful of the veggie mixture and top with goat cheese, salsa of your choice and, as always, hot sauce.
I also recommend using taco stands for recipes like this. We recently purchased these from amazon and love them. It helps keep the filing contained in the tortilla which always seems to be a major problem and frustration at our dinner table.