Seared summer squash and black bean tacos with cabbage slaw

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 520 Calories/Serving

30 – 40 Minutes

Seasoned with our custom spice blend, black beans give these vegetarian tacos heft and protein, while summer squash, bell peppers, and mildly spicy poblanos deliver earthy sweetness. A pinch of sugar in the crisp cabbage slaw highlights the salty-savory notes of the tacos; feel free to swap in honey or maple syrup, or omit the sugar altogether.

I'm cooking with


  • 1 or 2 yellow squash
  • 1 red bell pepper
  • 1 poblano chile
  • ½ cup cooked black beans
  • Squash taco seasoning (cumin - coriander - dried Mexican oregano - garlic)
  • ¼ pound Savoy cabbage
  • 1 lime
  • Fresh cilantro
  • 6 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco
  • 3 tablespoons roasted pumpkin seeds



Prep the vegetables

  • Trim the ends from the squash; cut the squash in half crosswise, then lengthwise into ½-inch-wide wedges.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell pepper.
  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano crosswise. Wash your hands after handling.


Cook the vegetables

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until just tender and lightly browned on all sides, 3 to 5 minutes. Transfer to a plate. Warm 1 to 2 teaspoons oil in the pan over medium heat. Add the bell pepper and poblano, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and char, 3 to 5 minutes. Return the squash to the pan; remove from the heat.
While the vegetables cook, prepare the black beans.


Cook the black beans

  • Rinse the black beans.
In a small sauce pot over medium heat, warm 1 to 2 teaspoons oil. Stir in the taco seasoning; cook until fragrant, about 30 seconds. Add the beans and ½ cup water; season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 6 minutes.
While the beans cook, prepare the slaw and heat the tortillas.


Make the cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice half the lime; cut half into wedges for garnish.
  • Coarsely chop the cilantro.
In a medium bowl, combine the cabbage, lime juice, and cilantro. Season lightly with sugar, if desired. Season to taste with salt and pepper; toss to combine.


Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Transfer the tortillas to individual plates, fill with the beans, and top with the squash-pepper mixture. Garnish with the cabbage slaw, queso fresco, and pumpkin seeds. Serve with the lime wedges.

Nutrition per serving: Calories: 520, Protein: 20g, Total Fat: 22g, Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g, Cholesterol: 15mg, Carbohydrates: 68g, Fiber: 17g, Sugar: 12g, Added Sugars: 0g, Sodium: 480mg
Contains: milk.