Today happens to be Mike’s 30th birthday, so I’m spending most of it in the kitchen making a Middle Eastern feast, which I’ll have more details on tomorrow. This weekend we decided to get a new chair for the living room (a birthday chair…?) and we had Ellie test it out. She approved.
I am so, SO happy it’s butternut squash season again. First I put it on pizza, and now I’m putting it in tacos. I still haven’t made my favorite curried squash soup this season, but it’s coming!
Mike and I both loved these tacos, and I loved how easy they were to make. The pickled shallots are a definite must, and they’re simpler to make than you’d expect (or at least I was surprised how simple they were…)
The squash just gets diced and sauteed in a skillet until it’s tender but not falling apart, then you mix in some beans and you’re ready! I love them with a generous spoonful of plain yogurt, which I used because I just discovered that ALL the sour cream at Trader Joe’s has gelatin in it. So lame. Fortunately yogurt was just as satisfying, and gelatin-free.
Recipe:
(adapted from Food Network)
pickled shallots
3/4 cup red wine vinegar
1/2 cup dry red wine
1/3 cup packed brown sugar
1 tablespoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons red pepper flakes
1 teaspoon salt
8 large shallots, peeled
tacos
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 cups black beans
8 soft corn tortillas
chopped cilantro
sour cream (omit if vegan)
First, make the shallots. Combine all ingredients except the shallots in a medium saucepan and heat over medium until the sugar dissolves. Stir in the shallots and boil for about 5 minutes. Remove from the heat to cool. You may not use them all with the tacos, but they’ll keep in a jar in the refrigerator for about two weeks.
To make the tacos, peel the squash and scoop out the seeds. Cut into small bite-sized cubes.
Heat the oil in a skillet. Add the squash and stir, then sprinkle with cumin, cinnamon, salt, and pepper. Cook over medium-high, stirring frequently, until the squash is tender but not mushy, 10-15 minutes.
Stir in the beans and cook until heated through. Taste and add salt if necessary.
Heat the tortillas over the flame of a gas burner, in the oven, or in the microwave. Assemble tacos with the squash and bean mixture, some sour cream (or yogurt), pickled shallots, and a sprinkling of fresh cilantro.
Cute cute cute pic of Ellie!!!
What an adorable…new chair!
First of all…if you didn’t live so far away, I’d seriously consider borrowing Ellie for the day (week/month/decade). SO adorable!
Yay for butternut squash season…and for these tacos! they sound super delicious…love the spices you roasted the bnut squash with!
Ellie is completely adorable. What a cutie! I also love butternut squash, and the butternut squash black bean combo. I make enchiladas with these two ingredients plus goat cheese that are pretty awesome. I’m going to have to try out these pickled shallots though. I used to be totally anxious about pickling and preserving, but once I pickled those serrano peppers there has been no going back. It’s so much easier than you’d expect!
yay for butternut squash! i need to get another one this weekend at the farmer’s market.
Wow these look delicious. I always have trouble coming up with recipes when the vegetarian side of the family comes here to Texas. Always good to find tasty veggie Tex-Mex recipes.
these look completely delicious. and your baby is completely snuggly adorable
I have so many squash recipes on the lineup right now! As soon as we’re out of freezer meals we’re having squash gnocchi and squash soup!
Your baby is supercute! The tacos with blackbean and butternut really looks fabulous!
Yummy and healthy! I like this recipe!
[...] Black Bean & Butternut Tacos – Cate’s World Kitchen [...]
I’ve been waiting for a pic with Ellie in this outfit!! So cute! I LOVE butternut squash in Mexican food dishes…I had the most amazing butternut squash enchiladas a while back at a restaurant in Paso and have been looking for something similar since…these might be it!!
[...] Black Bean + Butternut Tacos [...]
These tacos are my husband’s newest obsession. They are SO GOOD, Cate! And those pickled shallots are also super delicious!