Squash and Corn Tacos

Servings: 2 | Serving size: 3 tacos

Cooking time: 45 minutes

This recipe may be multiplied and makes great leftovers.

Ingredients

• 1 cup cabbage (thinly sliced)
• 1 large green onion (thinly sliced crosswise)
• 1 tsp. Creole or Dijon mustard
• 1 Tbsp. nonfat Greek yogurt
• 1 tsp. lemon zest
• 1/2 lemon (juiced)
• 3 tsp. olive oil (divided)
• 6 ounces yellow squash (one medium cut into 2 inch wedges)
• 1 tsp. smoked paprika
• 1/2 ear corn (kernels cut from cob)(or 1/2 cup frozen corn, defrosted)
• 1 medium onion (diced)
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 tsp. no salt added Cajun/Creole seasoning
• 1/8 tsp. salt
• 1/2 cup water
• 1/2 can 15-ounce can no salt added pinto beans (about 3/4 cup drained and rinsed)
• 6 corn tortillas (soft or crispy)
• 3 ounces reduced fat cheddar or Monterey jack cheese (grated)

This recipe can easily be multiplied, and cooked filling keeps well for about 24 to 48 hours in the refrigerator.

Place the cabbage, green onion, mustard, yogurt, lemon zest, and lemon juice in a small bowl. Fold together and place in the refrigerator to chill.

Preheat the oven to 350F.

Dust the cut side of the squash with the smoked paprika.

Place 1 teaspoon of the olive oil on a shallow pan (like a cookie sheet with a lip).

Add the squash skin side down.

Roast for 30 minutes or until soft.

Remove the squash from the oven and let cool.

Meanwhile, place the remaining 2 teaspoons of olive oil in a large skillet.

Add the corn and sauté for 3 to 5 minutes, stirring frequently, until the corn is just browned.

Add the onion and cook for an additional 3 minutes, stirring frequently.

Add the chili powder, cumin, Creole seasoning, and salt and toss the onion/corn mixture to coat with the spices.

Add the water and simmer for 10 minutes or until there is very little liquid left in the pan.

Add the pinto beans, stir, and continue cooking for 2 minutes.

Remove from heat.

To assemble the tacos, place an equal amount of cheese in the bottom of each of the 6 tacos.

Add the squash, then the pinto bean mixture, then the chilled slaw.