This recipe totally shocked me. I didn't expect it to be nearly as good as it was. And I still can't believe that the ingredients worked together to taste so good! I was looking for some way to cook the squash and zucchini I had, and I found this.
Really a lot of these recipes that I am sharing are shots in the dark. I find them, try them, and if there is one that is really, really good, then I share it with you. So there have been hits and misses, but I'm starting to compile a pretty good library of what might become my "meatless standards." This recipe definitely fits the requirements for becoming a standard!
2 Tbs olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 zucchini, quartered lengthwise and thinly sliced
1 large yellow squash, quartered lengthwise and thinly sliced
1/2 red bell pepper, chopped
15 oz can black beans, rinsed and drained
1/2 tsp cumin
1/2 tsp cayenne
Heat the olive oil in a skillet until warm, add garlic and onion. Cook until onion is soft, about 5 minutes. Add zucchini, squash and bell pepper. Cook, stirring often, until vegetables are soft, about 10 minutes. Stir in black beans and spices and cook until heated through, about 5 to 8 minutes.
Put mixture into warm tortillas and top with cheese and sour cream.
You could add any taco/burrito/mexico toppings to this to satisfy your tastes. You could also mix green chile salsa in, pre-wrap the filling in the tortillas and bake, covered with cheese, to have vegetarian enchiladas.
Use your imagination, just DON'T USE MEAT!! Just for tonight.
You can have bacon in the morning.