Squash & Black Bean Tacos
Now these are something I feel really good about eating. They check 2 important boxes on the "what's for dinner list" - healthy and tasty! Give these meatless beauties a try before you knock them for the lack of ground beef or pulled pork, just once... and I promise you'll want to cook them again. They're also extremely quick to bring together which makes them a great option for the weeknight dinner. I feel like I repeat that statement a lot but quick, delicious week night dinners are what we are after right? um ya.
I think it's really important to season the squash well (and excessively) to give you that yummy mexi flavour. My blend of spices isn't particularly spicy so feel free to add some chilis... I prefer a good seasoning and then add some hot sauce to the finished product. Typically I go for some Cholula, one of my top 5 hot sauces!
If you're into making your own tortillas then have at it! I opted for some store bought corn ones which did the trick perfectly and also obviously cut back on time in the kitchen.
INGREDIENTS:
Tacos
1 acorn squash (or butternut)
1 onion
1 can black beans, rinsed
2 clove garlic
1 avocado
chunk of feta
1-2 tbs olive oil
1 package tortillas of choice
cilantro
Simple Salsa
3 tomatoes
1 small onion
1 jalapeno (or more if you like heat)
1 1/2 tbs apple cider vinegar
chopped cilantro
salt and pepper to taste
..... or use store bought, no judgement here!
Seasoning
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/2 tsp cayenne
salt and pepper
Preheat the oven to 375C. Peel and chop the squash into small cubes, toss with olive oil and the ingredients on the seasoning list. (Make the seasoning in a small bowl and use as much or as little as you desire, save the rest for later - it's great on chicken or potatoes). Place the squash in the oven to roast for about 20-25 minutes, flipping half way through.
If you are making salsa, chop the tomatoes and onions into small chunks, and the jalapeno even smaller. Toss with apple cider vinegar and salt and pepper.
Slice onion into half moons, and saute in a pan for a few minutes, add the garlic and continue to cook on medium for about 2 mins. Add 1/2 the can of black beans and sprinkle with a pinch of the seasoning along with some additional salt and pepper.
Wrap your tortillas in a tea towel sprinkled with water and either microwave for about 10 seconds or heat them up individually in a frying pan.
Assemble the tacos! Squash + black bean/onion mixture + avocado + salsa + dusting of feta + cilantro sprigs + hot sauce = happiness.
Enjoy!
