This recipe is part of the Weeknight Dinners menu for this week. The three other dishes on the menu include a tomato and peach salad with chicken and goat cheese, an avocado and couscous salad with chicken, and an herby squash frittata. Sautéed chicken thighs and golden couscous are used twice to cut down cooking time and reduce food waste. There’s still time to join the cooking club if you’d like access to this week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

2 corn tortillas

1 cup summer squash, diced

1/2 cup fire-roasted corn, rinsed if using canned

1/2 cup black beans, rinsed

1/4 avocado, sliced

2 Tbsp red onion, finely diced

1 Tbsp goat cheese

1/2 jalapeño, thinly sliced

1/2 lime, cut into wedges

1 tsp extra virgin olive oil

kosher salt

pepper

INSTRUCTIONS 

Heat olive oil in a nonstick pan over medium-high heat. Sauté summer squash for 2 to 4 minutes, flipping occasionally. Season to taste with salt and pepper. Add corn and beans, flipping once or twice to thoroughly combine. Season to taste and heat until warm.

Reheat tortillas on the stovetop or in the microwave.

Top tortillas with vegetable and bean mixture, avocado, jalapeño, red onion, and goat cheese. Serve with lime and salsa of choice.

Notes

Use DF cheese or omit to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.