Turn your broiler to high.

Line a baking sheet with foil, place the tomatoes on top, and broil close to the heat until the skins are charred black, about 2-3 minutes per side.

Remove from the oven and let them cool until they're safe to handle. 2.

Once cool, peel the skins from the tomatoes and remove the cores. Over a bowl with a strainer, squeeze the tomatoes to release the seeds and juices. Rub the pulp through the strainer to capture all the liquid, then discard the seeds. Roughly chop the tomato flesh and add it to the bowl with the strained juice. 3.

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and a pinch of salt, cooking until tender, about 5 minutes.

Stir in the minced garlic, chiles, and diced summer squash, seasoning with more salt. Increase the heat to medium-high and cook, stirring occasionally, until the squash begins to get some color, about 5 minutes. 4.

Pour the chopped tomatoes and their juices into the skillet.

Cook, stirring often, for about 5 minutes until the squash is nearly tender. If using, stir in the sliced squash blossoms and cook for 5 more minutes, allowing the mixture to thicken and become fragrant.

Finally, stir in the black beans and cilantro.

Season to taste with salt and pepper, and serve warm in your favorite tortillas.