adapted from Isabel Eats.


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno pepper, diced
  • 3 ears of corn, or 15 ounces frozen whole kernel corn, thawed
  • 2 plum tomatoes, diced
  • 2 large summer squash, sliced into half moons
  • 1 3/4 cups or 15-ounce can black beans, drained
  • 3 cloves garlic, minced
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup water
  • optional: 1/2 cup Mexican cream or sour cream


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
  3. Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
  4. Add water and black beans to skillet, reduce heat to low, cover and simmer for 5 minutes.
  5. Uncover the skillet and add sour cream, if using. Remove from heat and serve immediately as taco filling, in a burrito bowl, or however you prefer.

serves 4-6.

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