Thursday, May 26, 2011

Butternut, Black Bean, Chorizo Tacos

Gluten Free, Soy Free, Dairy Free, Egg Free

Serves 2-4
1 medium butternut squash, halved and seeded (or other winter squash)
1 red bell pepper, roasted
1 or 1 1/2 cups black beans, cooked (Tip: save money and avoid potential BPA in cans, use dried beans)
  - cooking dried beans -
1/4 pound Chorizo, cooked and diced or crumbled
1/4 cup fresh cilantro, chopped (Tip: use the stems of cilantro too, they also have great flavor!)
2 Tb lime juice (fresh or from concentrate)
1/4 tsp. crushed red pepper
salt and pepper to taste
corn tortillas
shredded cheese - optional

1. Cut squash in half lengthwise, seed and bake squash in a glass baking dish with 1 inch of water at 400 degrees for 40 minutes. Till very soft.
Let squash cool. Then scoop it out of the skin.
2.  In a large sauce pan, mash the squash, then add other ingredients up to tortillas and mix together. Warm ingredients together on the stove.
3.  Serve squash, bean, Chorizo mixture in warmed tortillas. Sprinkle with cheese (if desired) and salsa. Add more cilantro and another splash of lime if desired.

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