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1
Preheat the broiler.
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2
Line a baking sheet with foil and place the tomatoes on the foil.
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3
Place under the broiler, about 2 inches from the heat, and broil until charred black.
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4
Turn over and broil on the other side until charred black.
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5
This takes about 3 minutes on each side in my oven but all broilers/ovens are different.
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6
Remove from the heat and allow to cool until you can handle them, then remove the skins, core and cut in half along the equator.
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7
Set a strainer over a bowl and squeeze out the seeds (make sure they have cooled before you do this!
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8
), then rub the gelatinous pulp that surrounds the seeds through the strainer.
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9
Chop the tomatoes and combine with the juice in the bowl.
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10
Heat the olive oil in a large, heavy skillet over medium heat and add the onion.
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11
Cook, stirring often, until tender, about 5 minutes, and add the garlic, chiles, summer squash, and a generous pinch of salt.
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12
Turn the heat to medium-high and cook, stirring often, for about 5 minutes, until the squash is tender.
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13
Add the chopped tomatoes and their juices and cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 more minutes.
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14
Add more salt to taste, and freshly ground pepper.
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15
Stir in the black beans, add the cilantro, taste, adjust seasonings, and remove from the heat.
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16
Pile onto warm corn tortillas, sprinkle on a little goat cheese, fold the tortillas over and serve.
