Recipe From: MSU Extension


2 tbsp olive oil
1 small red or white onion, finely chopped
2 garlic cloves, minced
3/4 lb tomatoes, peeled and diced
1 1/2 lbs summer squash, diced
1 serrano chile, minced
1 1/2 cups cooked beans (white, pinto, or black)
1/4 cup fresh cilantro, chopped
salt to taste
12 to 14 warm corn tortillas
1/2 cup goat cheese, crumbled
salsa of your choice


  1. Heat oil in a large skillet over medium heat. Add chopped onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  2. Add tomatoes and cook for about 10 minutes, stirring often, until the tomatoes reduce down slightly.

  3. Stir in summer squash, chile, and salt to taste, and cook until the squash is tender but not mushy. Stir in beans and cilantro and heat through. Taste and adjust seasonings.

  4. Heat tortillas and top with squash mixture, crumbled cheese, and salsa of choice.