I’m a sucker for taco Tuesday! (Actually, tacos any day are a good thing!) In fact, Will probably gets tired of me suggesting tacos when we go out on Friday nights since I do it basically every weekend. Lol. If you are a die hard taco fan like me, you should get excited for these vegetarian cheesy bean and poblano tacos because they couldn’t get any easier OR tastier! In fact, this recipe is perfect for the latter days of summer when tomatoes, summer squash, and peppers are still abundant at the farmers market. In addition to those veggies, kidney beans are added to the mix for some filling fiber and protein.
The taco filling gets stir fried together in a large skillet and then the topping options are up to you. I liked it with a dab of sour cream, chopped avocado, fresh cilantro, and a squeeze of lime. You can also easily substitute the filling ingredients for different beans (black beans would be good!) or use zucchini, toss in some corn, etc.Print
Whip up these delicious cheesy bean and poblano tacos in 30 minutes or less for a filling, vegetarian dinner you can enjoy on a busy weeknight.
For the Tacos:
- 1 tablespoon olive oil
- 1 cup chopped summer squash
- 1 poblano peppers, chopped
- 1/3 cup chopped tomatoes
- 1 tablespoon Tobasco sauce (adjust for spice preference)
- 1 cup kidney beans
- 4 ounces shredded Queso Fundido cheese
- Salt and Ground Black Pepper, to taste
- Corn tortillas, sour cream, cilantro, avocado, lime
- Heat olive oil in a skillet.
- Add the summer squash and poblano peppers. Saute for 7-8 minutes until squash and pepper begin to soften. Stir in the tomatoes and Tobasco sauce. Cook another 3-4 minutes until squash if fork tender.
- Stir in the kidney beans and saute for 1-2 minutes to heat beans.
- Stir in the cheese and cook another minute until cheese is melted.
- To serve, divide filling between taco shells and top with sour cream, cilantro, and chopped avocado.