Taco Tuesday is a habit of ours. We used to have this fantastic taqueria in Lawrence in the former Round Corner Drug location called Esquina. They had delicious vegetarian tacos, and I’ve not ever been able to recreate them. My favorites were purple potato and this braised tofu deliciousness. They also made this tequila and jalapeño-cilantro mojito that was spicy and cool. The best part was that it was an order-at-the-counter, laid-back kind of place.
I still miss it every time I walk by 9th & Mass (which happens almost daily). There have been two italian places go in—and out—of business since then, and now it’s empty and sad.
Now we have Taco Tuesday at home.
These butternut squash tacos aren’t radically different from my chipotle sweet potato and black bean tacos. In fact, we prepare the beans the same way.
We also serve it with my cilantro-almond pesto.
This recipe is in our regular Taco Tuesday rotation. It’s just that good.
Butternut Squash Black Bean Tacos
inspired by this recipe
for the butternut squash
- one small butternut squash
- sea salt
- olive oil
- 3 cloves garlic, minced
for the black beans
- 2 t olive oil
- 1/2 C yellow onion, diced
- 2 clove garlic, minced
- 1 t ground cumin
- 1 15 oz can of black beans, drained and rinsed
- 2 T lime juice
- sea salt, to taste
for the garnishes
- red onion, diced
- monterey jack cheese, shredded
- avocado, diced
- pickled or fresh jalapeño
for the cilantro almond pesto
- 1 heaping cup of cilantro, stems included
- 1 6 oz container greek yogurt
- 1 jalapeño, seeds removed and minced
- 1 T lime juice
- 1/4 C almonds
…and 6 tortillas, of whichever variety you choose.
Turn stove on medium heat. Saute onion and garlic in olive oil. Add black beans and seasoning, heat until warm.
Line a cookie sheet with foil, toss butternut squash pieces in oil and garlic, then add a pinch of salt and roast at 425F for about 45 minutes, until they are caramelized and slightly crispy.
Pulverize herbs and almonds together with juice and jalapeño in small food processor. Add greek yogurt. This delightful dip stays well for about a week and is good on just about anything! We love it.
Once your beans and squash are ready, heat your tortillas in the oven with some monterey jack cheese on top to melt them a little. Then top with the butternut squash and beans, and garnish we red onion, diced avocado, the cilantro almond pesto, and jalapeño.
You probably want to serve these with mango margaritas!