Ingredients:

2 tbsp. vegetable oil

4 medium summer squash of your choice (yellow, zucchini, patty pan, delicata), cut into 1-inch chunks

1 cup of black beans, cooked

3/4 tsp. ground cumin

1/4-3/4 tsp. cayenne pepper

salt and pepper to taste

1 medium avocado, peeled and pitted

3 tbsp. fresh lime juice, plus lime wedges for squeezing

1/4 cup coarsely chopped cilantro, plus more for garnish

1/4 cup of water

Six 6-inch tortillas, either corn or flour

1/2 small yellow onion, coarsely chopped

1 cup crumbled queso fresco or cotija cheese

Optional: grilled corn, purple cabbage

Instructions:

1.) Start with a large skillet on medium-high heat; add the oil. Once heated, add the squash, black beans, cumin and cayenne. Season with salt and cook, stirring occasionally until the squash is lightly browned and barely tender, about 10 minutes. Remove from the heat, taste and add additional salt or pepper as needed.

2.) To a blender, add the avocado, lime juice, cilantro, and water. Blend until smooth, season to taste with salt and pepper, and set aside.

3.) Assemble the tacos: In a regular or cast iron skillet, toast the tortillas, turning once, until soft and pliable, about 1 minute. Transfer to a platter in a single layer.

4.) To serve, evenly spoon the squash and black beans onto the tortillas, then top each taco with the reserved avocado salsa, onion, and cheese of your choice. Garnish with cilantro and serve warm, with lime wedges for squeezing.

Feel free to reach out with any other ideas or suggestions for this recipe. I always like to hear what others have tried.