Prep Time:
Yield: Scale
Ingredients
- Squash
- 1 small delicata squash
- 1 tablespoon olive oil
- 1 tablespoon adobo seasoning
- Black Beans
- 1 cup cooked black beans with liquid
- 1 tablespoon lemon juice
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon Salt
- Everything Else
- 4 to 6 tortillas, warmed (see note)
- 1 ounce crumbled goat cheese
- minced cilantro
- minced red onion
- lime juice- for serving
Instructions
- Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4″ thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
- While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
- Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
Notes
+ I use to warm tortillas in a damp towel in the oven but at this point in time, I place them over a direct flame on my gas stove. It softens the tortilla and creates a nice char. Just make sure to watch them, the tortillas can catch fire pretty easily.