Day 25 - Squash and Black Bean Saute

My kids love Tacos.  Hard shell, soft shell, beef, chicken, fish, or veggie…It really doesn't matter to them.  It can be difficult to create a variety of side dishes to go with the tacos.  Canned refried beans are ok, but canned beans can be boring after a while.  Same with Mexican Rice.  Complicating things is this crazy squash thing.

Black beans are a staple in Central and South America.  My take on creating an appropriate side dish for tacos adds potato, corn and squash to the beans.  It is simple, and will compliment any taco filling you choose.  Tonight I chose beef tacos and soft shells.

Squash and Black Bean Saute

3 medium squash (yellow or green)
2 medium potatoes
1 14 oz can of black beans
2 green onions
2 T fresh cilantro
1 T Olive Oil
1 tsp salt
pepper to taste
2 tsp cumin seeds
1/2 cup water

Cut the Squash and Potatoes into a large dice.  Chop the green onion into 1/4 inch slices.  Chop the cilantro into a fine chop.

Heat the pan over medium heat.  Add the cumin and cook for three to five minutes, stirring constantly.  Remove the cumin and set aside.  If you have a spice grinder, and feel like grinding to cumin, do so.  If you want, leave it whole.

Heat the oil in a large saute pan.  Add the potato and cook for 10-12 minutes or until the potato just begins to soften.  Add the squash, cilantro and green onion and cook for 3-5 additional minutes.  Add the cumin, salt and pepper.  Stir well to coat the vegetables.  Add the black beans and a little of the water.  Stir well.  Let the mixture stew for 15 to 20 minutes or until the veggies are really tender and the flavors are well mixed.  If the mix gets dry, add more water.  You want it to be a little soupy.

Reviews:  The 8 year old would try it.  The 15 year old did not like it. The 18 year old and Becca enjoyed this.