To kick of Hispanic Heritage month, I decided to create a fun fall variation of tacos. The tacos blew me away with the flavor and taste which was beyond my words and best of all they used many seasonal ingredients. As the farmers market is full of all squash variations, I decided to utilize my local resources and buy quite a few. The first thing that came to mind was roasting squash but then I remembered it was Taco Tuesday! I wanted flavorful tacos but make them vegetarian based. These tacos really are the fiesta your mouth has been waiting for. All that is needed now is the margarita!
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp 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
- 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 tide). 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
- Eat and Enjoy
- Shredded cheese
- Sour cream or Greek yogurt
- Hot Sauce