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Gallery Summer Vegetable and Bean Tacos Credit: Marcus Nilsson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil, divided 1 large red onion, sliced into thin rounds 3 medium yellow squash, cut into 1/4-inch half-moons 2 red bell peppers, cut into 1/2-inch strips 1 can (15.5 ounces) black beans, rinsed and drained 1/2 teaspoon chili powder 16 corn tortillas 1/4 cup sour cream 1/2 cup salsa
Gallery Summer Vegetable and Bean Tacos Credit: Marcus Nilsson
Recipe Summary Servings: 4
Gallery
Summer Vegetable and Bean Tacos Credit: Marcus Nilsson
Summer Vegetable and Bean Tacos
Credit: Marcus Nilsson
Summer Vegetable and Bean Tacos
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil, divided 1 large red onion, sliced into thin rounds 3 medium yellow squash, cut into 1/4-inch half-moons 2 red bell peppers, cut into 1/2-inch strips 1 can (15.5 ounces) black beans, rinsed and drained 1/2 teaspoon chili powder 16 corn tortillas 1/4 cup sour cream 1/2 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.
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All Reviews for Summer Vegetable and Bean Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Vegetable and Bean Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
