These Roasted Squash & Black Bean Tacos Are Your New Dinnertime Mic-Drop
Question: From stuffings to pies, salads to smoothies … is there anything not made better by the inclusion of some tender winter squash?
As far as I'm concerned, they should really just change the name of “Fall” to “Squash Season.” This super-satisfying, lower-calorie, fiber-ful, and vitamin-rich natural miracle (which is technically a fruit, by the way) is a boon to all kinds of recipes, and when you combine it with something already as wonderful as tacos, good things happen. Very, very good things. Here, it's surprisingly compatible with protein-rich beans, and the pair need little more than a flavorful sauce made from fresh herbs and spices to make a truly ideal meal. So get your tacotime on, seasonal-style, and prepare to be humbled by the beautiful impact of simple, clean ingredients done well.
Roasted Squash & Black Bean Tacos with Cilantro-Lime Sauce
These satisfying tacos are a celebratory collection of plant-based whole foods, enriched with a sweet and sour herb sauce (which can be secretly boosted with a superfood greens powder if you have some handy)! We especially love the sweet flavor and firm texture of kabocha squash here, which is sometimes referred to as a “Japanese Pumpkin.” However, if you can't find kabocha, you can also use acorn squash in its place.
Makes 8-10 tacos / Serves 4
¾ cup (packed) chopped fresh cilantro
1 small spoonful of your favorite superfood greens powder (optional)
1 small shallot, chopped
1 jalepeno pepper, seeded and chopped
1 tablespoon maple syrup
¼ cup fresh lime juice
¼ cup olive oil, divided
Sea salt and ground black pepper
2 pounds Kabocha squash, seeded and sliced into 1-inch wedges
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
8-10 5-inch organic corn tortillas, warmed
1½ cups cooked black beans, (or 1 15-ounce can, rinsed)
1 cup (packed) frisee, or baby arugula
½ cup non-dairy ricotta cheese (optional)
To make the Cilantro-Lime Sauce:
In a mini blender or food processor, combine the cilantro, superfood greens powder (if using), shallot, jalepeno, maple syrup, lime juice, 2 tablespoons olive oil, and ½ teaspoon sea salt. Blend into a green sauce, until smooth.
To make the Squash:
Preheat the oven to 400° F. Line a baking pan with parchment paper.
In a mixing bowl, toss together the squash, the remaining 2 tablespoons olive oil, cumin, and cinnamon, and generously season with salt and pepper. Transfer the pumpkin to the baking pan, and line up the squash in an even, flat layer. Roast for 20 minutes, then flip over the squash and roast the other side until tender, about 10 minutes longer. Remove from heat.
To assemble the Tacos:
Lay the tortillas flat, and line each one with beans, a couple squash slices, and drizzle generously with the Cilantro-Lime Sauce. Garnish with frisee or arugula, and top with non-dairy ricotta cheese as desired.