• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Global Recipes

    Garlicky Black Bean and Summer Squash Soft Tacos

    Published: May 16, 2014 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are  easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.

    Makes: 12 smaller tacos or 8 larger ones, 6 or more servings

    • 12 good-quality corn tortillas, or 8 whole-grain soft taco-size wheat tortillas
    • 1 tablespoon extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1 medium yellow summer squashes, quartered lengthwise and thinly sliced
      (cut away any large seeds; they're pretty flavorless)
    • 1 to 2 small fresh hot chili peppers (such as jalapeño or serrano),
      seeded and minced, or 1 medium milder chili pepper (such as poblano)
    • Two 15- to 16-ounce cans black beans, drained and rinsed,
      or 3 ½ cups cooked black beans (from about 1 ½ cups raw)
    • Juice of ½ to 1 lime, to taste
    • ⅓ cup sliced sun-dried tomatoes (moist, but not oil-cured)
    • 2 teaspoons ground cumin
    • 1 teaspoon mesquite seasoning or smoked paprika, or to taste
    • ¼ cup minced fresh cilantro, optional
    • Salt and freshly ground pepper to taste

    To serve:

    • Shredded romaine lettuce or baby spinach, or a combination
    • Your favorite chunky salsa, homemade or store-bought

    Bring the tortillas to room temperature if they are refrigerated. Or, if you prefer, you can wrap in foil and warm in a slow oven (250º F).

    Heat the oil in a medium skillet. Add the garlic and sauté over low heat for a minute or so.

    Add the squash and chilies. Sauté over medium heat, stirring often, until the squash is just tender, about 3 to 4 minutes.

    Add the beans, ½ cup of their cooking liquid or water, and lime juice. Cook over medium heat until the mixture comes to a gentle simmer. Mash some of the beans in the skillet with a potato masher until there’s a nice thick base.

    Stir in the cumin, dried tomatoes, and mesquite. Cook over low heat gently for 5 minutes longer. Season with salt (you may not need any if using canned beans) and pepper.

    Let everyone create their own soft tacos by layering first lettuce and/or spinach, then the bean and squash mixture in the center of your choice of tortillas, then topping with a little chunky salsa. Eat out of hand, served with plenty of napkins!

    Black bean and squash soft tacos recipe

     

    Nutritional Information: 
    Per Serving (when making 12 smaller tacos; no garnishes): 143 calories; 2.3g fat; 19mg sodium; 320mg potassium; 25.7g carbs; 6.5g fiber; 0.8g sugar; 6.5g protein

    • For lots more Southwestern-style recipes, go to A Southwestern Supper.

    More Global Recipes

    • Sticky Sesame Cauliflower
    • Black bean and zucchini tortilla casserole chilaquiles recipe
      Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata With Cabernet-Red Onion Jam
      Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens
      Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media