Yellow squash and black bean saute
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.