27 September, 2017
Squash and Black Bean Soft Shell TacosPosted in : Recipes on by : Beckie Tags: Mexican, sandwiches, vegetables
2 tablespoons olive oil
1 tablespoon sriracha sauce
1 tablespoon lime juice
3 cups 1/2 inch cubes butternut squash
1 large red bell pepper — seeded and cut into strips
12 flour tortillas — (6-inch)
2 15 ounce cans black beans — rinsed and drained
2/3 cup salsa
3 tablespoons hot pepper peach spread — optional
3/4 cup crumbled queso fresco cheese
Chopped fresh cilantro — to garnish
Preheat oven to 375 degrees.
In a 9-by-13-inch baking dish, combine olive oil, sriracha and lime juice. Add squash cubes and pepper strips; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring after 15 minutes.
In a medium skillet over medium heat, toast tortillas for 30 to 60 seconds per side or just until light brown spots appear. Fold in half and cool on platter.
In a medium microwave-safe bowl, heat beans and salsa, covered, in the microwave on HIGH for 2 minutes. Heat hot pepper peach spread, if desired, in a small microwave-proof bowl on HIGH for about 15 seconds or until melted.
To assemble, spoon 1/4 cup black bean mixture, 1/4 cup squash mixture and 1 tablespoon cheese into each tortilla. Drizzle with melted peach spread, if desired. Garnish with cilantro.