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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By Demeralda
Flushing, MI
on December 01, 2012
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Tremendous recipe! My favorite part is the shallots. Big hit in my household, my dinner companion loved them so much that he ate five of them : Really unique flavor, so fresh, I will definitely be making this again! Thanks!
By irishmum27
Clarksburg, 60
on November 05, 2011
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I am rating this a 5 based on my version of this recipe, not on the original : I made this once and found it a little bland, or maybe it just wasn't the right flavors that I had anticipated. I doctored it up a second time and there wasn't a scrap left!! First, I used pickled onions instead of shallots. For the butternut squash I cut it into smaller amounts the second time so they would absorb more flavor and I used Chinese 5 Spice (anise seed, cinnamon, schezuan pepper, clove and ground fennel seed....this was the PERFECT fall combination of flavors for the squash, ground sage (fresh would have probably been better but i didnt have any, salt and pepper and the ground cumin. I also added SmartGround veggie "beef" crumbles to the squash mixture for the last 5 minutes of sauteing. For the beans, I added a little lime juice, fresh cilantro, rotel tomatoes/peppers, and some onion. Also used soy yogurt instead of sour cream to keep the dish vegan friendly!
By carlabev
on January 02, 2011
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I had a friend over for dinner and both of us were impressed with this recipe. The pickled shallots definitely make the dish, so don't leave them out! For the shallots, I cut down to 1/4 the recipe as another reviewer had recommended. I added quite a bit more cumin and cinnamon to the squash (although I didn't measure and served the dish with guacamole instead of sour cream. I will definitely make this again!
Read all 12 reviews