You may also like
Categories:
black beans butternut squash extra-virgin olive oil salt cinnamon cumin Freshly grnd black pepper corn tortillas Serrano chiles
Viewed: 25 - Published at: 6 years agoIngredients
- 1 1/2 c. Refried Black Beans see * Note
- 1 sm Butternut squash
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 1/2 tsp Grnd cinnamon
- 1 tsp Grnd cumin
- 1/2 tsp Freshly-grnd black pepper
- 8 x Soft Corn Tortillas see * Note Pickled Shallots see * Note Cilantro sprigs
- 3 x Serrano chiles diced (seeds removed first if you like) Crema see * Note (or possibly creme fraiche or possibly lowfat sour cream)
Method
- Hot 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 possibly a flexible sharp knife.
- Use a tsp.
- to scrape out the seeds and strings.
- Cut into 1/2-inch dice.
- Heat large nonstick skillet over high heat.
- Add in extra virgin olive oil.
- When it smokes, add in squash cubes and toss well.
- Sprinkle with 1 tsp.
- salt, cinnamon, cumin and black pepper.
- Saute/fry over high heat, tossing frequently, till browned outside and tender but not mushy inside, about 10 min.
- To serve, heat Corn Tortillas quickly one by one in a very warm 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.
- This recipe yields 4 servings.
