Black Bean And Butternut Squash Tacos Food

BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS

Butternut Squash Spirals and Black Bean Tacos image

This quick and easy vegetarian taco recipe uses prepackage butternut squash spirals and seasonings. Top with avocado slices, take a photo, and enjoy.

Provided by dsuperits

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 10

Ingredients

1 butternut squash - peeled, seeded, and quartered lengthwise
3 tablespoons extra virgin olive oil, divided
½ (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 cup grape tomatoes, halved
8 (6 inch) corn tortillas
½ cup sour cream
1 (4 ounce) package feta cheese
1 head romaine lettuce, sliced
1 bunch fresh cilantro, roughly chopped

Steps:

Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

Nutrition Facts : Calories 589.8 calories, Carbohydrate 80.5 g, Cholesterol 37.8 mg, Fat 24.6 g, Fiber 18.4 g, Protein 18.6 g, SaturatedFat 9.8 g, Sodium 1046.3 mg, Sugar 10.2 g

BLACK BEAN AND BUTTERNUT SQUASH TACOS

Black Bean and Butternut Squash Tacos image

Butternut Squash has such a wonderfully mild sweet flavor. These tacos are delish! From Food Network.

Provided by loveleesmile

Categories Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

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 fresh ground black pepper
8 soft corn tortillas
pickled shallots (see recipe below)
fresh cilantro stem, for serving
3 serrano chilies, seeds removed if desired, diced
creme fraiche or sour cream, for serving
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoon mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Steps:

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.
FOR THE PICKLED SHALLOTS: 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.

Nutrition Facts : Calories 565.8, Fat 10.7, SaturatedFat 1.7, Cholesterol 7.6, Sodium 2078.5, Carbohydrate 101.8, Fiber 13.7, Sugar 32.9, Protein 12.5

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