Monday, August 25, 2008

Build Me Up Butternut

On days where you don't feel like cooking a whole lot. Or on days when your inner vegetarian cries out for NO MEAT. Or maybe on days when you just crave the deliciousness that is black beans and butternut squash combined in a fabulous and easy meal - this recipe is for you.

This is a recipe I learned while on the cleanse and one that will be featured in our non cleanse routine going forward because hi, it's easy and hello, it's extremely yum.

This is also the kind of recipe that will cost you about $5 total at the supermarket and will feed about 3-4 people (depending on how much you pack the tacos).

So let's get started!

Black Bean and Butternut Squash Tacos

1 can black beans, drained and rinsed
1/2 lemon or lime
1/4 tsp sea salt
8 taco shells
1 medium butternut squash
1/2 tsp cinnamon
1 tsp cumin
olive oil spray


Peel and scoop the seeds out of the squash.



Dice into even small pieces and set aside.



Heat a large and shallow pan over medium heat, spritz a few times with the oil spray and toss in your squash, cinnamon and cumin. Stir.



Meanwhile, empty your beans into a small microwave-proof bowl.



Microwave on high for 1 minute. Mash beans lightly and not completely with fork. Squeeze lemon juice over it and sprinkle with salt. Mix well. Set aside.



Side note: I LOVE those lemon shower-cap things (that IS the technical term, right?). They have saved me from a lifetime of picking out seeds or having to bust out the juicer. I found them at the kitchen specialty outlet at Wrentham and stocked right up.

Anyway - back to the squash. Keep cooking until soft but not mushy, about 10 minutes. Warm up the taco shells in the oven while you cook the squash by throwing them in on 200 degrees for about 5 minutes.

Remove the cooked squash from heat. Layer the semi-mashed beans first into the warmed shells.



Then scoop the cooked, fragrant squash on top.



The citrusy smoky beans and sweet squash are the perfect companions and the crispy taco shells just makes the whole combo magnifique. I serve two tacos per serving and so far, they are always a hit!

5 comments:

Caz said...

I love this recipe! I printed it out back when you posted it during your cleanse and made it a few weeks ago.

I do admit to changing it though. Actually I changed it almost completely:
1. Apparently Australia has never heard of canned black beans. And I am too lazy/unorganized to get dried ones so I used kidney beans.
2. I added leftover shredded pork to the tacos because the boyf is sad if meals don't have meat. I'd be completely happy without however.
3. I used soft tortillas because that's what we had on hand.

Regardless, they were YUMMY, and I've convinced the boyf that squash is an acceptable taco filling.

girlfiend said...

I like black bean and butternut enchiladas. I make a quick tomato, onion and pepper sauce with cilantro, while I roast the squash. (I hate peeling them uncooked.)

Instead of rolling the enchiladas individually I layer the tortillas, black beans (drained and sprinkled with chili powder and cumin), squash and enchilada sauce like a lasagna. Usually I throw in spinach or chard for greens. Top with cheese and bake for 15-20 min or until cheese melts.

Nicky said...

Mmmm. This is definitely going on next week's menu!

roxy said...

Yum - these look awesome. I am a sucker for anything butternut squashy. I know what you mean about the lemon, too! I found this little gadget that is awesome at keeping the seeds in and getting lots and lots of juice out:
http://www.crateandbarrel.com/family.aspx?c=746&f=27134&q=lemon+juicer&fromLocation=Search&DIMID=400001&SearchPage=1

M said...

It's like Frank Sinatra goes to Mexico...only edible.