Chipotle Squash Tacos Dorados

A light bright vegetarian twist on Tacos Dorados! This version features sweet butternut squash, earthy black beans and cheese.

Adapted from: Dishing Out Health

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time15 Minutes

Servings4

Cook Time45 Minutes

Ingredients

FOR THE TACOS: 1 pound butternut squash, peeled and diced into ½-inch pieces

3 tablespoons extra virgin olive oil, divided

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

2 garlic cloves, smashed

½ teaspoon kosher salt, plus more to taste

1 can black beans, drained and rinsed

1 ½ tablespoons adobo sauce, from canned chipotle peppers in adobo sauce

12 corn tortillas

1 ½ cups shredded mozzarella cheese

Shredded lettuce, for topping

1 avocado, diced, for topping

Thinly sliced radishes, for topping

Pickled red onion, for topping

Lime wedges, for serving

Hot sauce, for serving

FOR THE LIME CREMA: ½ cup sour cream

¼ cup mayonnaise

Juice from ½ lime

Kosher salt, to taste

Directions

To make the squash and bean filling: Heat the oven to 425 F.
In a large bowl, toss the squash with 2 tablespoons of the olive oil, the chili powder, cumin, paprika, garlic, and salt until well coated.
Transfer everything to a foil-lined sheet pan and spread the squash in an even layer. Bake for 30 to 35 minutes, or until the squash is tender and well-charred on the edges.
Discard the garlic. Return the squash to the bowl and toss it with the black beans, cilantro, and adobo sauce until well coated.
To make the crema: In a small bowl, stir together the sour cream, mayonnaise, and lime juice and season with salt. Set aside.
Heat a large skillet over medium-high heat.
Drizzle about 1 teaspoon of olive oil in the skillet. Add 3 to 4 tortillas to the skillet, carefully rub them in the oil and flip them over to coat both sides.
On one side of each tortilla, add about ¼ cup of the filling and 1 to 2 tablespoons of shredded cheese. Fold the tortillas in half and pan-fry for 1 to 2 minutes on each side until the cheese is melted and the tortillas are browned and crispy.
Transfer the tacos to a platter and repeat steps 7 and 8 with the remaining olive oil, tortillas, and filling.
To serve, top the tacos with the shredded lettuce, lime crema, avocado, sliced radishes, pickled onions, and cilantro. Serve with lime wedges and your favorite hot sauce.
Leftover tacos can be stored in an airtight container in the refrigerator for up to 5 days. The toppings are best prepared and served fresh.

15 minutes

Prep Time

45 minutes

Cook Time

Servings

Directions

To make the squash and bean filling: Heat the oven to 425 F.
In a large bowl, toss the squash with 2 tablespoons of the olive oil, the chili powder, cumin, paprika, garlic, and salt until well coated.
Transfer everything to a foil-lined sheet pan and spread the squash in an even layer. Bake for 30 to 35 minutes, or until the squash is tender and well-charred on the edges.
Discard the garlic. Return the squash to the bowl and toss it with the black beans, cilantro, and adobo sauce until well coated.
To make the crema: In a small bowl, stir together the sour cream, mayonnaise, and lime juice and season with salt. Set aside.
Heat a large skillet over medium-high heat.
Drizzle about 1 teaspoon of olive oil in the skillet. Add 3 to 4 tortillas to the skillet, carefully rub them in the oil and flip them over to coat both sides.
On one side of each tortilla, add about ¼ cup of the filling and 1 to 2 tablespoons of shredded cheese. Fold the tortillas in half and pan-fry for 1 to 2 minutes on each side until the cheese is melted and the tortillas are browned and crispy.
Transfer the tacos to a platter and repeat steps 7 and 8 with the remaining olive oil, tortillas, and filling.
To serve, top the tacos with the shredded lettuce, lime crema, avocado, sliced radishes, pickled onions, and cilantro. Serve with lime wedges and your favorite hot sauce.
Leftover tacos can be stored in an airtight container in the refrigerator for up to 5 days. The toppings are best prepared and served fresh.