I like incorporating squash into every meal while its so plentiful and this worked beautifully. The squash is very sweet, so I like to make sure my tortillas and kale are extra salty to off set the sweetness. I put cilantro on almost everything, it just adds a level of complexity and freshness to my meals. The vibrant orange of the squash, black beans, green kale and cilantro looked really beautiful. I ate these straight from the cast iron. This is the best when the house is cold as it keeps the food nice and hot (and you don’t have to get another plate dirty).
Butternut Squash and Black Bean Tacos
2 corn tortillas 1 small yellow onion sliced ¼ cup black beans 1-cup butternut squash cubed 1 handful kale Cilantro Raw cheddar Salt & pepper Greek yogurt or crème fraiche Olive oil Lemon juice
Soak beans for 24 hours. I usually make a cup or two, and soak them in about 5 cups of water. After soaking, drain the water. Add new water and bring to a boil. Turn off burner once they boil, then let sit for a few hours. They’re ready when they feel soft.
Oven 400. Cut the skin off the butternut squash and cut into cubes. Drizzle these with olive oil, salt & pepper. Roast in the oven until tender, about 20 minutes or so. Meanwhile, sauté the onion in a cast iron, add the beans after a few minutes and cook on medium-high for a few minutes. Remove the onion and beans from the pan and add more oil.
Place the tortillas in the oil and set a few slices of cheddar on them. Add the roasted butternut squash, the beans and onion, and finally rip up the kale and place it on top. Squeeze a little lemon juice on top, sprinkle with a drizzle of oil, salt and pepper. Roast the tacos at 400 for around 10 or 15 minutes, until the kale is crispy.
Garnish with plenty of cilantro and Greek yogurt.