These delicious vegetarian tacos are filled with colourful ingredients and garnished with fresh cilantro, hot sauce and lime.
Directions for: Avocado, Roasted Squash and Black Bean Tacos
Ingredients
1 butternut squash, approx. 1.3 kg/2.9 lbs
2 Tbsp olive oil
tsp salt
Fresh ground pepper
2 tsp sumac (or paprika)
Tbsp olive oil
1 clove garlic, finely minced
1 can (540 mL) black beans, rinsed and drained
1 tsp ground cumin
tsp chili powder
Salt
8 - 10 corn tortillas
1 avocado from Mexico, diced
cup feta cheese, crumbled
Fresh cilantro, hot sauce and lime quarters, to serve
Directions
1. Preheat the oven to 425F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.
2. Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.
3. In a small saucepan, saut tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).
4. In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.
5. Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters.
Source and Credits
Courtesy of AvocadosFromMexico.ca
See more: Bake, Beans, Cheese, Mexican, Vegetables, Vegetarian