Roasted Squash & Black Bean Tacos
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium to large acorn squash 1.5-2 lb
- extra virgin olive oil 1 tbsp
- pure maple syrup 2 tsp
- ground cumin 1 tsp
- ground coriander ½ tsp
- chipotle chili flakes for spicy ½ tsp
- Kosher
- taco-sized corn or flour tortillas 12-15
- bay leaf 1
- medium limes ½
- Cilantro Crema 8 tbsp
- Quick Pickled Shallots 4 forkful
If not using chipotle chili flakes, use 1/4 tsp red pepper flakes and 1/4 tsp smoked paprika. Storage: Store all components separately in the fridge. The roasted squash and beans will stay good for about 3 days. Reheat the squash on a sheet pan in a 350ºF / 175ºC oven for about 10 minutes; or, add the squash to a frying pan with a touch of oil and heat until warmed through. Reheat the beans and char the tortillas as listed in step 5(b) and 5(a). Assemble as listed in the last step. Storage: Got more leftovers? The Mexican Black Beans are freezer-friendly (you can even make a double batch of the Sofrito and freeze for another day). Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. The Cilantro Crema can also be frozen. Defrost in the fridge. For better texture, re-blend it after thawing. Nutrition boost: Shred or grate some cabbage. Add to a bowl, squeeze on some lime juice and salt, and massage with your hands until it has softened a bit. If needed, add a drizzle of agave nectar or maple syrup to sweeten. Add on top of the tacos for extra veggies and crunch.
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1For the roasted acorn squash: medium to large acorn squash , extra virgin olive oil , pure maple syrup , ground cumin , ground coriander , chipotle chili flakes for spicy , Kosher salt and freshly cracked black pepper, taco-sized corn or flour tortillas . For the refried black beans: bay leaf , medium limes , Cilantro Crema , Quick Pickled Shallots .
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2Arrange a rack in the middle of the oven. Preheat the oven to 450ºF / 230ºC. After about five minutes of preheating, add a rimmed sheet pan to the middle rack and heat for 10 minutes .
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3In a bowl, drizzle the sliced squash with the olive oil and maple syrup. Sprinkle with the cumin, coriander, and chipotle flakes. Season with kosher salt (about 1 tsp) and pepper to taste. Rub everything together with your hands to ensure the squash is well coated.
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4Using oven mitts, remove the hot pan from the oven. Carefully spread the squash out on the pan in a single layer. If you have a lot of overlap, grab a second pan. (It's okay if the second pan is not preheated, life goes on.)
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5Roast the squash in the oven for 22-25 minutes , or until tender and nicely brown (no need to flip). If desired, peel off the skin with your hands.
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6While the squash roasts, prepare your side salad (if you’re making one), heat the tortillas, and refry the Mexican Black Beans. To heat tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm. Or to char the tortillas, place the tortilla directly over a medium-low flame on a gas stove; cook for 15 to 30 seconds, then use tongs to flip and repeat, or until charred in spots. To refry the black beans: Heat a drizzle of olive oil in a frying pan over medium heat. Once hot, add the Mexican Black Beans and bay leaf. Simmer for 5 minutes, or until beans are saucy and hot, stirring occasionally. Add a splash of water as needed. Take off the heat. Remove the bay leaf and discard. Using a potato masher or immersion blender (or fork), mash most of the beans, but leave some whole for texture. Add 1 tsp lime juice and season with salt or pepper as desired.
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7Assemble: Spread some Refried Black Beans onto each tortilla (about 2 tablespoons per tortilla if using 12 tortillas). Top with 1 or 2 slices of Roasted Acorn Squash. Drizzle each taco with Cilantro Crema and a bit of the Quick Pickled Shallots. Serve with your side salad, if you made one.