¡Calabacitas!

Calabacitas are a particular type of squash, similar to zucchini. A favorite restaurant here serves up a mix of zucchini, yellow squash, onions, and other goo things, and calls it "calabacitas." I usually order it because I like saying the name. And because they're delicious! These tacos are easy to throw together on a week night, and fun for a weekend gathering. Use sprouted organic cord tortillas if you can find them. They're amazing.

Tacos with Calabacitas
serves 4-6
1 yellow onion, thinly sliced
1/2 a block extra firm tofu, crumbled
2 medium zucchini - halved lengthwise, and sliced into little half moons
1 yellow crooked neck squash, sliced like the zucchini (or yellow bell pepper or corn)
1/2 a large red bell pepper, cut in thin strips
1 or 2 fresh jalapeño peppers, seeded and diced
2-3 tsp chili powder
2-3 tsp cumin
salt to taste
1 can refried beans, warmed and spiced with cumin and chili powder
chopped lettuce
Daiya shreds, any flavor
hot sauce
corn tortillas

Throw the onion and tofu into a hot skillet (no oil), and cook for about 3 minutes, until the onion begins to soften. Stir in the other chopped veggies, chili powder, and cumin, and continue to cook for another 5 minutes or so.
While the vegetables are cooking, heat the refried beans in a small saucepan and season to taste.
When the calabacitas (veggies) are done, either keep them warm in the pan, or transfer them into a bowl so you can use the same pan to warm the tortillas.
Dampen the tortillas with water one at a time, and heat for 10-15 seconds per side in a dry pan, over medium heat. Keep them warm in a towel until you have enough for at least the first round of tacos.
To serve, spread a layer of beans on a tortilla, followed by a little Daiya, calabacitas, lettuce, and hot sauce. We like to eat one or two, and then heat more tortillas if we need seconds, which we usually do.