Deconstructed Summer Squash Tacos

So walking into the Food Co-op's deli/fridge has turned into a delightful experience for me. Instead of going into it with a recipe in mind, I go in there looking for any interesting ingredients I can cook with. Last week I found blue potatoes, this time I found at least 50lbs of dried black beans and several boxes of a gluten free quinoa-corn pasta.

Black beans, quinoa, and corn. These three flavors made me think about Taco Tuesday. When we used to host our weekly taco Tuesdays during the summer time there would always be summer squash involved.

This week, I decided to sautee the squash like I would taco meat, with some oregano, chili powder, and cumin. I added the black beans to it, a squeeze of lime, and added in the cooked quinoa-corn pasta. The whole thing looked like a summer squash/black bean/pasta salad... but that didn't sound very appetizing. So I called it my deconstructed summer squash tacos with black beans, and garnished with tomatoes.