Hi, remember me? …. Me either. Yes, I’ve been gone forever! Forgive me! It’s been a crazy summer, one whole month of which was spent traveling to four different states, all over the country (Washington, Maine, Massachusetts & Tennessee, if you’re curious).
I’ve been meaning to update my blog for weeks, but me being a classic 9 on the enneagram (if you’re not familiar with the enneagram, google it! It’s fascinating. I am a 9 down to a tee!), I have trouble getting things started back up once I haven’t done it for awhile. But thanks to the encouragement of many friends, I’m back in action.
For a quick lunch today, I rustled up some leftovers: black beans, summer squash, zucchini, salsa, and corn tortillas. It made for a delicious, easy, and filling lunch. I didn’t measure anything, so these are rough estimates. Change it up as you please.
Squash & Black Bean Tacos
1/2 a can of black beans, rinsed and drained
1/4 – 1/2 cup salsa
1/2 small-medium summer squash, diced
1/2 small zucchini, diced
1 Tbsp plain greek yogurt (you can use sour cream if you don’t have yogurt)
1/2 medium white onion, diced
1-2 Tbsp fresh cilantro
Dash of cayenne pepper
Pinch of cumin
Dash of chili powder
1 Tbsp canola oil
Salt & pepper to taste
Sauté squash, zucchini, and onion with the oil. Add some salt & pepper, and your spices. Cook for a few minutes, stirring often, until onions are soft. Stir in the beans, salsa, and yogurt. Turn the stove off and keep the pan on the burner to stay warm.
Now grab another pan to heat the tortillas, and turn heat to med-high. Heat each corn tortilla on each side until soft. If you have a gas stovetop, you can actually just hold each tortilla over the flames for a few seconds so they get a little crispy. My friend grew up in Ecuador, and he tells me this is how they do it in South America… much more auténtico.
Fill each tortilla with a little bit of the squash & black bean mix. Top with cilantro and shredded cheese. Enjoy!