Recipe by: Martha Rose Shulman
Serves: 10 tacos Total Time: 40 minutes
Ingredients:
- 1 pound tomatoes
- 2 tablespoons extra virgin olive oil
- ½ medium onion, chopped (about 1 cup chopped)
- 2 large garlic cloves, minced
- 2 chiles or 1 large jalapeño
- 1½ pounds summer squash, cut into rounds
- Salt and freshly ground pepper
- 1 cup cooked black beans, rinsed if using canned
- 2 to 3 tablespoons chopped cilantro
- 10 corn tortillas
- 2 to 3 ounces goat cheese or other soft cheese
Directions:
- Preheat your grill to high heat. Place the whole tomatoes, peppers, and rounds of squash directly on the grill grates. Grill them, turning occasionally, until the tomatoes and peppers are charred on all sides and the squash is tender. Remove from the grill and let them cool until you can handle them. Once cool enough, remove the skins of the pepper and tomatoes, core, and cut them in half along the equator. Set a strainer over a bowl and squeeze out the tomato seeds (make sure they have cooled before you do this!), then rub the gelatinous pulp that surrounds the seeds through the strainer. Chop the tomatoes and combine them with the juice in the bowl. Remove seeds from pepper and mince finely. Cube squash into bite sized pieces.
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the garlic and a generous pinch of salt. Turn the heat to medium-high and cook, stirring often, for about 5 minutes, until the onions are tender. Add the squash, peppers, and chopped tomatoes and their juices and cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 more minutes. Add more salt to taste, and freshly ground pepper. Stir in the black beans, add the cilantro, taste, adjust seasonings, and remove from the heat.
- Pile the vegetable mixture onto warm corn tortillas, sprinkle on a little goat cheese, fold the tortillas over, and serve.