Black Bean and Butternut Squash Tacos

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
--
Level:
Easy
Yield:
4 servings

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Ingredients

1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled shallots (see recipe below)
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving

Directions

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 tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced pickled shallots, cilantro sprigs, diced Serranos, and cream. Roll up and serve 2 per person.

PICKLED SHALLOTS
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.

Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

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Comments & Reviews

recipe Black Bean and Butternut Squash Tacos
Julia Chicago, IL 10-21-2009
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Easy, yummy, healthy
Rated: 4 stars out of 5

These were so easy to make and delicious. I added a little shredded monterey jack cheese on top of the beans then the... squash, then guacamole and salsa. The cheese and guacamole were not the most fat free additions, but very yummy and a great way to get everyone to eat squash. As mentioned in another review, I cut the cinnamon amount slightly.Read more
recipe Black Bean and Butternut Squash Tacos
aprill muskegon, MI 10-01-2009
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Too Sweet
Rated: 3 stars out of 5

I thought the cinnamin made it too sweet, maybe if I used less than a teaspoon it would be better. Also, shallots were not to... be found at my grocery store. Will not make this again. Read more
recipe Black Bean and Butternut Squash Tacos
Marc Bellaire, TX 08-04-2009
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Awesome and not just for vegetarians
Rated: 5 stars out of 5

These are simple, earthy, and absolutely delicious. They have become a staple in our house.
recipe Black Bean and Butternut Squash Tacos
Anonymous 10-01-2007
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Awesome, and not just for vegetarians
Rated: 5 stars out of 5

Had one vegetarian and a table of meat eaters, and all of them dug into these, they were so yummy. We also made the tortillas... ourselves, and it came out awesome. Served it with tomatillo salsa and guacamole.Read more
recipe Black Bean and Butternut Squash Tacos
Sarah Caldwell, ID 05-05-2007
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Great tacos!
Rated: 5 stars out of 5

Very yummie and somewhat easy to cook. The hardest part is cubing the squash. As long as you don't burn it, the kitchen... smells great afterwards.Read more
recipe Black Bean and Butternut Squash Tacos
Katie Charlotte, NC 01-12-2006
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Great Recipe!
Rated: 5 stars out of 5

This recipe has a wonderful blend of flavors and is easy to make. I've never cooked with butternut squash and it has such a... great sweet and nutty flavor. Don't substitute it for another type of squash. Also, I would definitely make the pickled shallots. I sliced up 5 med. to lg. shallots and also divided the rest of the ingredients by four. They are really easy to make and topped off the tacos perfectly!Read more