Grow, Cook, Eat - Butternut Squash Tacos with Spicy Black Beans

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Ingredients
2 jalapenos
1 serrano chile
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes (about 5 cups)
1/2c chopped white onion
3Tbs EVOO
1.5tsp ground cumin
1.5tsp ground coriander
5tsp ancho chile powder
1tsp salt
2 garlic cloves, minced
15oz can fire roasted diced tomatoes
2 15oz cans black beans, one can drained
1/2c chopped cilantro
12 small corn tortillas
1/2c crumbled cotija or feta cheese
lime wedges
 
Directions
1. Preheat the broiler. Place the jalapenos and serrano in a  broiler pan and broil, turning a few times, until charred and blistered in spots, 3-4 minutes. Remove and set aside.
2. Change the oven setting to bake at 400 degrees.
3. In a large bowl, toss the squash and onions together with 2 Tbs of olive oil. Sprinkle with the cumin, coriander, 2tsp of chile powder, and salt. Stir to coat. Divide the mixture between 2 rimmed baking sheets, spreading the squash thinly and leaving some space between pieces. Roast for 20-25 minutes, or until the squash and onion edges begin the caramelize. Rotate the pans and stir halfway through.
4. Meanwhile peel, stem, and seed the peppers and finely chop. Heat the remaining olive oil in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the tomatoes. Allow the tomatoes and garlic to bubble briskly for 5-10 minutes, or until the tomatoes reduce to a loose sauce. Sprinkle the remaining chile powder over the tomatoes and stir in the peppers and beans. Cook over medium heat for 10 minutes, stirring carefully to keep the beans whole. When they reach your preferred consistency, remove from the heat, stir in 1/4c of the cilantro and adjust seasonings as needed.
5. Heat a cast iron skillet over medium high heat. Warm the tortillas one by one, about 10 seconds per side. To assemble the tacos, use a slotted spoon to transfer a few tablespoons of beans onto each warm tortillas. Place a mound of roasted squash and onions on top of the beans. Shower the tacos with cheese, the remaining cilantro, and a squeeze of lime juice.
 




Janice Cook

Member since Jan 2010

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