One of the fantastic things about living in a small ag town in central California is the sheer abundance of Mexican restaurants: I can walk to 5 in under 5 minutes. One of my favorites, not surprisingly, has a variety of vegetarian options that focuses around fresh, seasonal produce. Last summer I tasted some of her squash tacos and have had a lot of fun reinventing them in my own kitchen, since they taste great and are a good use of giant zucchini. While I make this with beans, my meat eating mom does this with ground turkey or beef and loves that it cuts calories and adds nutrition to her tacos.
Bean and Squash Tacos
- 2 tbsp vegetable oil
- 1 large squash or zucchini, grated
- 2 cups cooked black beans, or 1 can, drained and rinsed
- your favorite taco seasoning (I like a pinch of cumin and garlic)
- 8 taco shells or small tortillas
Heat oil in a large skillet in medium high heat. Add seasonings and allow to heat until fragrant, about 1 minute. Add squash and cook until most of the liquid produced evaporates, about 5 minutes. Add beans, toss to combine, and allow to heat through for another minute or two. Makes 8 tacos.