Three sisters tacos

• порції: 6 servings
• активний час: 20 minutes
• загальний час: 1 hour 5 minutes

Інгредієнти

1 medium butternut squash (about 1 kg/2 ¼ lb)

10 mL (2 tsp) olive oil

5 mL (1 tsp) chili powder

5 mL (1 tsp) dried oregano

15 mL (1 tbsp) olive oil

2 garlic cloves, peeled

1 ½ cans (1 ½ x 540 mL/19 oz) no salt added black beans, drained and rinsed

5 mL (1 tsp) ground cumin

30 mL (2 tbsp) lime juice (about 1 lime)

5 mL (1 tsp) chili powder

12 small whole grain corn tortillas

125 mL (½ cup) light feta cheese or queso fresco

Напрямки

Preheat the oven to 175 °C (350 °F). Peel squash, slice in half, and scoop out seeds. Chop squash into 1x3-inch sticks and place in a medium bowl.

Drizzle 10 mL (2 tsp) of olive oil over squash and season with chili powder and dried oregano. Toss to coat then transfer on parchment paper lined baking sheet and arrange squash in an even layer. Roast for 20 minutes or until nicely browned and tender inside. Remove from heat and let them cool.

In a high-sided skillet, heat 15 mL (1 tbsp) of olive oil over medium-high heat. Add the garlic cloves and cook for 4 to 5 minutes or until brown on both side, turning once. In the skillet, mash garlic cloves with a fork.

Stir in black beans, ground cumin and chili powder and add 500 mL (2 cups) of water. Reduce to a simmer and cook for 10 minutes, stirring occasionally.

Mash bean mixture to the texture of a thick, chunky paste with a potato masher or a fork. Cook beans for 2 more minutes, stirring constantly. Remove from heat, add lime juice and stir to combine.

In a skillet over medium-high heat, warm tortillas. Transfer them into a clean kitchen towel to keep them warm. Spread a spoonful of the beans, 2 or 3 chunks of squash, and crumbled cheese. Season with salt to taste.