New This Month

Summer Vegetable and Bean Tacos

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

  • Servings: 4

Photography: Marcus Nilsson


  • 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


  1. 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.

  2. Meanwhile, wrap tortillas in foil and heat in oven 8 minutes. Serve tortillas with bean mixture, sour cream, and salsa.

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