Squash and Corn Tacos
Servings
2Serving size
3 tacosThis recipe can easily be multiplied, and cooked filling keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 1 cup, shredded Cabbage, raw (thinly sliced) |
| 1 large Green onions (thinly sliced crosswise) |
| 1 tsp. Dijon mustard |
| 1 Tbsp. Nonfat Greek Yogurt |
| 1 tsp. Lemon zest (minced) |
| 1/2 lemon yields Lemon juice |
| 3 tsp. Olive oil (divided) |
| 6 ounces Yellow squash (one medium cut into 2 inch wedges) |
| 1 tsp.. Smoked paprika |
| 1/2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (or 1/2 cup frozen corn, defrosted) |
| 1 medium White onions (diced) |
| 1 tsp. Chili powder |
| 1/2 tsp.. Ground cumin |
| 1 tsp. Salt Free Creole Seasoning |
| 1/8 tsp. Salt |
| 1/2 cup Water |
| 1/2 15 ounce can Canned no salt added pinto beans (about 3/4 cup drained and rinsed) |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas (soft or crispy) |
| 3 Ounces Reduced fat monterey jack cheese (grated) |
Instructions
Preheat the oven to 350F.
Dust the cut side of the squash with the smoked paprika.
Place 1 teaspoon of the olive oil on a shallow pan (like a cookie sheet with a lip).
Add the squash skin side down.
Roast for 30 minutes or until soft.
Remove the squash from the oven and let cool.
Meanwhile, place the remaining 2 teaspoons of olive oil in a large skillet.
Add the corn and sauté for 3 to 5 minutes, stirring frequently, until the corn is just browned.
Add the onion and cook for an additional 3 minutes, stirring frequently.
Add the chili powder, cumin, Creole seasoning, and salt and toss the onion/corn mixture to coat with the spices.
Add the water and simmer for 10 minutes or until there is very little liquid left in the pan.
Add the pinto beans, stir, and continue cooking for 2 minutes.
Remove from heat.
To assemble the tacos, place an equal amount of cheese in the bottom of each of the 6 tacos.
Add the squash, then the pinto bean mixture, then the chilled slaw.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
There is a great restaurant in New Orleans – Juan’s Flying Burrito. It is sort of Mexican meets Creole meets rock and roll. They have a great taco on their menu, the Mardi Gras Indians. It is a soft corn tortilla wrapped around pinto beans, a bit of cheese, squash, onions, and corn, topped with a spicy slaw.
It is worth your time to make these tacos. Using yellow squash means it cooks up quickly, but this is especially good with the small, sweet Delicata squash – they will take a bit longer to cook, however. Make extra filling and extra cabbage – these make fantastic leftovers.