Summer Vegetable and Bean Tacos

Ingredients

• 2 tablespoons olive oil, divided
• 1 large red onion, sliced into thin rounds
• 3 medium yellow squash, cut into ¼-inch half-moons
• 2 red bell peppers, cut into ½-inch strips
• 1 can (15.5 ounces) black beans, rinsed and drained
• ½ teaspoon chili powder
• 16 corn tortillas
• ¼ cup sour cream
• ½ cup salsa

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