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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash and slice the summer squash into 1/4-inch thick rounds, then cut the rounds in half to create half-moon shapes.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced red onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.

Step 5

Add the summer squash to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Step 6

Mix in the black beans, diced tomatoes with green chilies, and corn. Stir to combine and allow to cook for an additional 5 minutes.

Step 7

Season the mixture with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.

Step 8

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.

Step 9

Remove from heat and garnish with freshly chopped cilantro.

Step 10

Serve immediately with lime wedges on the side for squeezing over the dish. Enjoy!

Nutrition Facts

Serving size	2068.6 grams (2068.6g)

Amount per serving	% Daily Value*
Calories	1496

Total Fat 72.60g	93%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 2.70g
Cholesterol 120mg	40%
Sodium 5019mg	218%
Total Carbohydrate 158.90g	58%
Dietary Fiber 46.80g	167%
Total Sugars 45.10g
Protein 71.90g	144%

Vitamin D 24IU	120%
Calcium 1255mg	97%
Iron 15mg	81%
Potassium 3329mg	71%

*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.

Source of Calories

Fat: 41.4%

Protein: 18.2%

Carbs: 40.3%