Tuesday, September 8, 2009

Chorizo and Yellow Squash Tacos

I don't know if you have noticed from what some of my previous posts have been, but we have a grip of yellow squash. Without exaggeration or sarcasm, I am telling you that we have picked at least 30 yellow squash over the last month or two. They just don't stop. Here is yet another use for our populous squash.

1 Tbsp olive oil
1 onion, diced
1 medium yellow squash, diced
1 tsp kosher salt
A few grinds black pepper
1/2 tsp ground cumin
10 oz pork chorizo
1 14 oz can diced tomatoes, drained
1 14 oz can black beans, rinsed and drained
Tortillas for serving
Guacamole for serving

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onion, yellow squash, salt, pepper and cumin. Saute until onion is softened, about 5 minutes. Add chorizo and break up using a wooden spoon. Once chorizo is broken up, add the tomatoes and black beans. Stir until well combined. Cook until chorizo is cooked through, about 10 minutes, stirring often.

Serve a scoopful of chorizo filling in a tortilla with guacamole.

Yields 6 tacos.

Rookie's Notes: When I have guac with tacos, I spread it on the tortilla like butter so each bite has some gorgeous green goop in it.


Sarah said...


Jennie said...

Oh Yeah!!!

Raymond said...

I made this tonight for dinner and it was a huge hit. We like chorizo. I was wondering how this was going to be received with all of the "extras" in it, but they loved it. I used garden yellow squash and vine ripened tomatoes. My chorizo was only 8 oz., but that didn't even matter. It was delicious! I served it with rice and sour cream on the side in case anyone thought it was too hot. We are going to have this again on Sunday to take advantage of the free produce! Also had limes and cilantro with it. Thank you so much for this keeper!