Yield: about 4 servings (a couple tacos each)
Time: 30 minutes
These tacos are a summertime favorite, but work all year round (when is it not taco time?). They’re light but packed with flavor.
- 1 to 1-1/2 lb butternut squash, skinned and cubed
- 1 tsp chili powder
- Fresh ground salt and pepper
- Slaw mix: shredded green cabbage, red cabbage, carrot
- 1/3 cup chopped scallion
- 1/2 cup black beans, drained
- 1/3 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tsp olive oil
- 1/4 tsp salt
- Tortillas (we like the corn/flour ones, small-ish about 6″ diameter)
- Some crumbled Cotija cheese- about 1 tsp for each taco
- Chopped Cilantro for topping
- about 2 tsp Saucí Verde for each taco
- Preheat your oven/toaster-oven to 400o.
- Toss the squash cubes in a large bowl with 1 tbsp olive oil and 1 tsp salt.
- Line a sheet pan with aluminum foil and spread the squash out on it, then dust it with chili powder, then put it in the oven for about 30min to roast.
- Meanwhile toss the slaw mix, scallion, beans, and cilantro in a bowl with the lime juice and olive oil and salt. Let it marinate.
- Crumble or grate the Cotija cheese
- When the squash is done, toast the pepitas for a few minutes, slice or cube some avocado, and pick off some cilantro leaves for garnish.
- Wrap the tortillas in aluminum foil and bake at 300, or warm each one in a stovetop pan.
- Set out your ingredients out in small bowls/plates, and tortillas for self-assembly, or prepare them by layering up the squash, then slaw, avocado, and top with 1-2 tsp Saucí Cilantro.
- Sprinkle some Cotija on top, then a pinch of pepitas and a few leaves of cilantro.