Summer Vegetable and Bean Tacos

Name: Summer Vegetable and Bean Tacos
Ingredients: 2 tablespoons olive oil, divided; 1 large red onion, sliced into thin rounds; 3 medium yellow squash, cut into ¼-inch half-moons; 2 red bell peppers, cut into ½-inch strips; 1 can (15.5 ounces) black beans, rinsed and drained; 0.5 teaspoon chili powder; 16 corn tortillas; 0.25 cup sour cream; 0.5 cup salsa

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By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Servings:

4

This one-pot meal is quick, easy, and delicious.

Ingredients

2 tablespoons olive oil, divided
1 large red onion, sliced into thin rounds
3 medium yellow squash, cut into ¼-inch half-moons
2 red bell peppers, cut into ½-inch strips
1 can (15.5 ounces) black beans, rinsed and drained
½ teaspoon chili powder
16 corn tortillas
¼ cup sour cream
½ cup salsa

Directions

Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion and cook, stirring occasionally, until browned and soft, 6 minutes. Transfer to a plate and add 1 tablespoon oil to skillet. Add squash and bell peppers and cook until crisp-tender, 7 minutes. Return onion to skillet and add black beans and chili powder; stir to combine.
Meanwhile, wrap tortillas in foil and heat in oven 8 minutes. Serve tortillas with bean mixture, sour cream, and salsa.