Black Bean And Butternut Squash Tacos

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Refried black beans - see * note
1 cup	198g / 7oz	Butternut squash (small)
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Freshly-ground black pepper
8		Soft corn tortillas - see * note
		Pickled shallots - see * note
		Cilantro sprigs
3		Serrano chiles - diced
		(seeds removed first if desired)
		Crema - see * note
		(or creme fraiche or sour cream)

Recipe Instructions

* Note: See the "Refried Black Beans", "Corn Tortillas", "Pickled Shallots", and "Crema" recipes which are included in this collection.

Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2-inch dice.

Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.

To serve, heat Corn Tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in Refried Black Beans, topping with sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced Serranos, and Crema. Roll up and serve 2 per person.

Source:
Susan Feniger and Mary Sue Milliken

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