Squash-Potato Tacos
3 pts each

These tacos topped with New World ingredients are prettiest when you use a combination of yellow and green squash and red-skinned potatoes.

2 lbs (8 med or 4 large) tomatoes, roasted
4 large garlic cloves, toasted
4 to 6 serrano or 2 to 4 jalapeno chiles to taste, toasted
1 lb (4 med) red-skinned new potatoes, cut into 1/2" dice
1 1/2 lbs summer squash, preferably a mix of green and yellow, cut into 1/2" dice (5 cups)
1 med red onion, chopped
salt to taste, 1/2 tsp or more
2 to 4 tb cilantro to taste
12 (one point) tortillas, heated
2 oz feta, crumbled

Transfer the tomatoes to a blender along with any juice in the bowl. Peel the garlic, and stem and coarsely chop the chiles. Add to the blender and puree until fairly smooth. Set aside

Steam the potatoes for 15 min or until tender. Steam the squash for 8 to 10 min, until tender but still bright. Remove from the heat

Spray a skillet w/Pam and add the onion. Cook, stirring, until tender, about 5 min. Add the tomato puree and the oregano. Cook, stirring, for 5 min, until the sauce thickens and begins to stick in the pan. Stir the potatoes and squash and salt lightly. Stir together for about 5-10 min until the tomatoes have cooked down and the squash is tender but still bright. Stir in the cilantro. Taste and adjust the seasonings.

Top the heated tortillas with the vegetable mixture, add a sprinkling of cheese, fold over if you wish, and serve