Summer Squash Chilaquiles -

You guys. I’ve been running around like a crazy person all week and these summer squash chilaquiles to the rescue, for real.

I am so over it. Oh, hey, I turned 37 and between my actual hustle and my two side ones, this one took the hit. I apologize.

Part of the issue was that I didn’t know what to make (though really, it was mostly I didn’t have the time to make anything). Each year I make one of my favorite favorites, but after plugging away here for almost six years…well, I’ve made them all. I couldn’t think of one dish that I love, crave, NEED desperately that hasn’t’ already appeared on these pages. I’ll come up with a good solid birthday roundup…next year.

But for now, we have this. This recipe, these summer squash chilaquiles, it’s such a nothing. I made it about a month ago when a friend unexpectedly stopped over for dinner and she loved it. A few weeks later I made it for Mom and then again for Kettle Corn. Each was surprised by it’s simplicity, yet impressed with its flavor and so here I am, after much prompting by each of them on separate occasions, sharing it with you.

I like to think of it as a sort of bastardized version of chilaquiles, made with any of the summer squashes you have laying around in excess from the garden, a few spices, a few garnishes, and a runny egg for good measure. Do what you will to make it yours but the base is the same:

one good size yellow summer squash

onion and garlic, of course

a can of black beans, if you have one laying around

tortilla chips for crunch

cheese for cheese’s sake (extra sharp white Irish cheddar, please. Or, queso fresco)

eggs for days

avocado because it’s 2018

green onions or cilantro to make it pretty

my homemade taco seasoning brings it all into the now

Got it? Good, let’s go.

Summer Squash Chilaquiles

August 17, 2018

Servings: 2

Prep: 5 min

Cook: 20 min

Total: 30 min

Difficulty: Easy

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Summer Squash Chilaquiles are a creative, healthy way to use the bounty of your summer garden, with some spice for kick and chips for crunch.

By: Chrissy

Ingredients

1 TB olive oil
1 medium yellow onion, diced (about 1 cup)
1 large summer squash (diced)
1 TB garlic
1 can black beans
1 TB chili powder
1 TB cumin
1TB oregano
1 tsp salt
1 ½ tsp paprika
1 tsp coriander
½ tsp cayenne
1/2 cup water
1/2 TB cholula sauce
1 lime, juiced
2 over easy fried eggs
To garnish:
2 handfuls of tortilla chips
avocado slices
sharp cheddar cheese
chopped cilantro or green onion, as desired

Directions

Step 1 Heat a large sauté pan over medium high heat with the oil. Add the onion and cook 3 minutes until it starts to soften. Add the squash, garlic and seasonings and cook about 10 minutes until soft. Add the beans and water and cook about 10 minutes until the liquid is almost all evaporated. Add in the cholula sauce and lime juice.
Step 2 To serve, divide the tortilla chips between 2 bowls. Top with the squash mixture, followed by cheese, avocado, fried eggs (more cheese if you want!) and cilantro or green onion. Serve hot!