Summer Squash Tacos with Kale Slaw
Chipotle Pinto Beans and Rice
Ingredients
- 3 yellow squash, halved and sliced
- 1 cup sliced red onion
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 tsp taco seasoning
- 4 cups thinly sliced lacinato kale
- 1 cup thinly sliced red bell pepper
- 2 Tbsp fresh lime juice
- 1½ tsp agave nectar
- ¼ tsp salt
- 12 soft taco-size corn tortillas
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Cook squash, onion, and garlic in hot oil in a large skillet over medium-high heat 7 to 9 minutes or until just tender, stirring often. Stir in taco seasoning.
- Meanwhile, combine kale, bell pepper, lime juice, agave, and salt in a large bowl; toss.
- Heat tortillas according to package directions. Serve squash mixture in tortillas; top with kale slaw. Sprinkle with pepitas.
Side Dish Ingredients
- 1 cup chopped onion
- 1 Tbsp olive oil
- 2 (16-oz) cans low-sodium pinto beans, drained and rinsed
- 1 (14.5-oz) can fire-roasted diced tomatoes with garlic
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup low-sodium vegetable broth
- 1 tsp ground cumin
- ¼ tsp salt
- 2 (8.8-oz) pouches microwavable brown rice
Side Dish Instructions
- Cook onion in hot oil in a saucepan over medium-high heat 3 minutes, stirring often. Add remaining ingredients except rice; bring to a boil.
- Reduce heat to a simmer, and cook 8 to 10 minutes or until thoroughly heated, stirring occasionally.
- Meanwhile, cook rice according to package directions. Stir rice into beans mixture just before serving.
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