At a recent trip to the farmers' market, I decided to utilize my local resources and bought quite a few squash variations. The first thing that came to mind was roasting squash but then I remembered it was Taco Tuesday! I wanted flavorful tacos but made vegetarian-based. This fall variation on tacos blew me away. The flavor and taste was beyond words and, best of all, these use many seasonal ingredients. All that is needed now is the margarita!
Butternut Squash and Black Bean Tacos
Recipe developed by Rebecca Vander Sluis
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoons chili powder
2 lbs. or 4 cups butternut or acorn squashed, peeled, halved lengthwise, seeded and cut into 1/2 –inch slices
1 onion, chopped
1 large bell pepper, chopped
1 (14.5 oz) can black beans, rinsed & drained
¼ cup fresh cilantro, chopped
1 ripe avocado, peeled and sliced into 8 wedges
Salt and freshly ground pepper to taste
1 lime, cut into wedges
8 corn tortillas
- Preheat oven to 425.
- Spread squash on a large baking sheet. In a small bowl, stir together chili powder, garlic, oil and ¼ tsp salt and 1/8 tsp pepper; pour over squash and toss to coat.
- Place into the oven and roast for about 20 minutes until tender when pierced with a knife, turning it once.
- Combine the bell pepper and onion in a large skillet over medium-high heat with ¼ cup of water.
- Combine the black beans, salt and black pepper in a medium-sized saucepan. Stir and cook for 5 minutes. Lightly smash with the back of the spoon.
- Warm a large skillet over medium-high heat and toast tortillas, turning them once, until charred (about 2 minutes per side). Once heated, wrap tortillas in a clean kitchen towel to keep warm.
- Fill the tortillas with squash, black beans, onions, peppers, avocado and cilantro.
- Serve with lime wedges. Other possible toppings include shredded cheese, sour cream or Greek yogurt, hummus and hot sauce.