Just like that, summer is coming to a close. The blogosphere is busting at the seams with pumpkin, pumpkin, pumpkin, but I'm not quite ready to go there. Don't get me wrong, I love pumpkin, but there's still plenty of late summer produce to savor before fall baking officially starts. Plus, hello! Apples need to get their time in the spotlight!
If you're with me on looking for ways to enjoy the last of summer's bounty, I really think you'll want to make these tacos. The original recipe calls for zucchini, but I had summer squash on hand and it worked beautifully. The mixture was a cinch to throw together and was completely packed with flavor. I loved the mixture on tacos the first night I made it, but it was also great as part of a salad for lunch the next day. I even loved the leftovers scooped into a bowl, reheated, sprinkled with cheese, and topped with salsa.
Apple and pumpkin are coming, friends. But first, I'm going to make the taste of summer last just a bit longer.
Summer Squash and Corn Tacos
slightly adapted from Jimmy Shaw via epicurious
Ingredients:
3 TBSP vegetable oil, divided
2 c. fresh or frozen, thawed corn kernels
1 small white onion, chopped (about 1 c.)
3 cloves garlic, minced or pressed
4 medium tomatoes, roughly chopped
3 medium summer squash or zucchini, diced
1 (14.5 oz) can black beans, drained and rinsed
1 tsp. finely chopped oregano
1/2 tsp. freshly-ground black pepper, plus more to taste
8-10 warm corn tortillas
queso fresco or grated Monterey Jack, for serving
tomatillo salsa, for serving
minced cilantro, for serving
Directions:
1. In a large skillet over high heat, heat half the oil. Toast the corn for 5 minutes, stirring frequently. Season with salt, then remove from the pan and set aside.
2. In the same skillet, heat the remaining oil then add onion and cook until it begins to brown, about 5 minutes. Add garlic and cook 1-2 minutes, then add tomatoes and cook 10 minutes, stirring occasionally. Add squash and cook until tender, 10-12 minutes more.
3. Add corn back into the pan, then add beans, oregano, and pepper. Cook until heated through, about 3 minutes. Taste and adjust seasonings.
4. Meanwhile, warm tortillas in the microwave or directly over an open flame such as a gas stove, if possible. To serve, divide squash mixture among tortillas, then top with cheese, salsa, and cilantro, if desired.
Yields: 4 servings
If you're with me on looking for ways to enjoy the last of summer's bounty, I really think you'll want to make these tacos. The original recipe calls for zucchini, but I had summer squash on hand and it worked beautifully. The mixture was a cinch to throw together and was completely packed with flavor. I loved the mixture on tacos the first night I made it, but it was also great as part of a salad for lunch the next day. I even loved the leftovers scooped into a bowl, reheated, sprinkled with cheese, and topped with salsa.
Apple and pumpkin are coming, friends. But first, I'm going to make the taste of summer last just a bit longer.
Summer Squash and Corn Tacos
slightly adapted from Jimmy Shaw via epicurious
Ingredients:
3 TBSP vegetable oil, divided
2 c. fresh or frozen, thawed corn kernels
1 small white onion, chopped (about 1 c.)
3 cloves garlic, minced or pressed
4 medium tomatoes, roughly chopped
3 medium summer squash or zucchini, diced
1 (14.5 oz) can black beans, drained and rinsed
1 tsp. finely chopped oregano
1/2 tsp. freshly-ground black pepper, plus more to taste
8-10 warm corn tortillas
queso fresco or grated Monterey Jack, for serving
tomatillo salsa, for serving
minced cilantro, for serving
Directions:
1. In a large skillet over high heat, heat half the oil. Toast the corn for 5 minutes, stirring frequently. Season with salt, then remove from the pan and set aside.
2. In the same skillet, heat the remaining oil then add onion and cook until it begins to brown, about 5 minutes. Add garlic and cook 1-2 minutes, then add tomatoes and cook 10 minutes, stirring occasionally. Add squash and cook until tender, 10-12 minutes more.
3. Add corn back into the pan, then add beans, oregano, and pepper. Cook until heated through, about 3 minutes. Taste and adjust seasonings.
4. Meanwhile, warm tortillas in the microwave or directly over an open flame such as a gas stove, if possible. To serve, divide squash mixture among tortillas, then top with cheese, salsa, and cilantro, if desired.
Yields: 4 servings