Tex Mex Summer Squash
Brighten up your dinner table with the bold and vibrant flavors of Tex Mex Summer Squash, a wholesome, veggie-packed skillet dish that comes together in just 35 minutes! This colorful recipe highlights the natural sweetness of zucchini and yellow squash, paired with hearty black beans, juicy diced tomatoes with green chilies, and crisp corn kernels for a texture-filled bite. Seasoned with aromatic spices like cumin, chili powder, and paprika, this dish delivers a satisfying kick of Southwestern flair. Melted cheddar cheese adds indulgent creaminess, while fresh cilantro and lime wedges provide zesty, refreshing balance. Perfect for a quick weeknight dinner or as a nutritious side, this Tex Mex-inspired favorite is as versatile as it is flavorful, with an easy preparation that makes it ideal for busy schedules.
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Recipe Information
Ingredients
- 4 medium-sized summer squash (zucchini and/or yellow squash)
- 2 tablespoons olive oil
- 1 small, diced red onion
- 2 minced garlic cloves
- 1 small, diced red bell pepper
- 1 15-ounce can, drained and rinsed black beans
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup (thawed if using frozen, or fresh) corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons, chopped cilantro
- 1 quartered for serving lime
Instructions
Wash and slice the summer squash into 1/4-inch thick rounds, then cut the rounds in half to create half-moon shapes.
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Add the summer squash to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.
Mix in the black beans, diced tomatoes with green chilies, and corn. Stir to combine and allow to cook for an additional 5 minutes.
Season the mixture with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
If using, sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid. Let it sit for 2-3 minutes to allow the cheese to melt.
Remove from heat and garnish with freshly chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the dish. Enjoy!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
