Yellow squash and black bean saute recipe

I've been anxiously awaiting the beginning of squash season, and I'm very excited that it's finally here. I'm not sure why I like squash so much, but it's near the top of my favorite vegetables. This will really come in handy in about a month when everybody else is sick of squash and trying to get rid of it. I will happily take it off their hands.

Yellow squash and black bean saute

(Printable version)

1 Tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 tsp cumin

2 cups cooked black beans (or 1 can)

2 tomatoes, diced with juices saved (or 1 can)

6 small yellow squash, cut into 1/2" chunks

salt and pepper to taste

1/2 cup shredded mozzarella cheese

Heat oil over medium heat in a large skillet. Saute onion in oil until tender, and then add garlic, jalapeno, and cumin and cook an additional minute. Stir in beans, tomatoes, squash, and salt and pepper, and let simmer until squash is very tender (about 20 min), stirring occasionally. Top with cheese. Serves 3.

I was looking forward to a simple meal with squash as the focus, and this did not disappoint. I really love squash with spice and Mexican flavors, so this was a great conglomeration of ingredients. I'm submitting this to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, who also happens to be hosting this week.