These veggie-forward tacos are a celebration of summer’s best produce—tender squash, leafy Swiss chard, sweet roasted tomatoes, and just the right kick of heat from serrano or jalapeño. Sautéed with scallions and bell pepper, then wrapped in warm corn tortillas, they’re simple, satisfying, and endlessly customizable with or without cheese. A perfect way to enjoy peak-season flavors in every bite.
Ingredients:
- 1 ½ cups summer squash, cooked and cubed
- 1 head chard, cleaned and chopped
- 6 corn tortillas
- ½ cup cheese (optional)
- 1 ½ Tbsp avocado or olive oil
- Salt, to taste
- ½ cup scallions, chopped
- 1 serrano or jalapeño pepper, diced
- ¼ cup bell pepper, diced
- ½ pint cherry tomatoes, halveds
Instructions :
- Sauté chard and peppers in 1 tbsp of oil until wilted.
- Mash cooked squash with a fork. Combine with chard and peppers.
- Heat a spritz of oil in a frying pan, add a corn tortilla, heat until bubbles form, flip, heat another 30 seconds, set aside, repeat.
- Fill tacos with chard and squash mixture, top with scallions, cherry tomatoes, and cheese (optional).
Enjoy!