Family Menu

Summer squash and black bean tacos with cabbage–bell pepper slaw

Gluten Free, Vegetarian, Soy Free

4 Servings, 470 Calories/Serving

20 – 30 Minutes

These easy vegetarian and gluten-free tacos get fast flavor from our custom taco seasoning, a mellow blend of chili powder, cumin, and coriander.

Ingredients

  • 1 yellow onion
  • 2 yellow squash (about ¾ pound)
  • 2 or 3 zucchini
  • 1 red bell pepper
  • 1 cup cooked black beans
  • 2 limes
  • 3 ounces queso fresco
  • Taco seasoning (granulated garlic - chili powder - cumin - coriander)
  • ½ cup diced tomatoes
  • 16 Mi Rancho 100% corn tortillas
  • ¼ cup pitted Kalamata olives
  • 6 or 7 sprigs fresh cilantro
  • 6 ounces shredded Savoy cabbage
  • ½ teaspoon red chile flakes (optional)

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.


Instructions

1

Prep the vegetables and black beans

Heat the oven to 200°F.
  • Peel and coarsely chop the yellow onion.
  • Trim the ends from the squash and zucchini; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the bell pepper. Divide into two equal portions, one for the squash mixture and one for the slaw.
  • Rinse the black beans.
  • Juice 1 lime (the juice will be divided between the squash mixture and the slaw).
  • Cut the other lime into wedges for garnish.
  • Crumble the queso fresco.

2

Cook the vegetables and black beans

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the taco seasoning and cook until fragrant, about 30 seconds. Add the squash, zucchini, tomatoes, and half the bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender and lightly browned, 4 to 5 minutes.
Add the black beans and cook until warmed through, 2 to 3 minutes. Add ½ cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 4 to 5 minutes.
Remove from the heat and stir in half the lime juice. Season to taste with salt and pepper.
While the vegetables and beans cook, heat the tortillas.

3

Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas heat, prepare the slaw.

4

Make the slaw

  • Finely chop the olives.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, combine the cabbage, olives, half the cilantro, the remaining bell pepper and lime juice, as many chile flakes as you like, and 2 tablespoons oil. Season to taste with salt and pepper and toss to combine.

5

Serve

Set out the tortillas, squash-bean mixture, slaw, lime wedges, remaining cilantro, and queso fresco. Invite everyone to assemble their own tacos.

Kids can!
  • Rinse the beans.
  • Juice the lime and crumble the queso fresco.
  • Prepare the tortillas for warming.
  • Toss the slaw.
  • Set out the taco bar.

Nutrition per serving: Protein: 12g (24% DV), Fiber: 11g (44% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 15mg (5% DV), Sodium: 490mg (20% DV), Carbohydrates: 51g (17% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk.

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