Black Bean and Butternut Squash Tacos

Title:
Black Bean and Butternut Squash Tacos

Yield:
4 Servings

Categories:
Hot,
Tamales




Ingredients:





 1 1/2 c  Refried black beans


     1 sm Butternut squash


     2 tb Olive oil


     1 ts Salt


   1/2 ts Ground cinnamon


     1 ts Ground cumin


   1/2 ts Freshly ground Pepper


     8    Soft corn tortillas


          Pickled shallots (see


          -separate recipe)


          Cilantro sprigs for serving


     3    Serrano chiles, seeds


          -removed if Desired, And


          -Diced


          Crema creme fraiche or sour


          -cream for serving






 Warm the refried beans gently over low heat. Cut the butternut squash in


 half crosswise at the narrowest point. Cut each half in half again


 lengthwise. Peel each section with a vegetable peeler or a flexible sharp


 knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2-


 inch dice. Heat large nonstick skillet over high heat. Add olive oil. When


 it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt,


 cinnamon, cumin and black pepper. Saute over high heat, tossing frequently,


 until browned outside and tender but not mushy inside, about 10 minutes. To


 serve, heat tortillas quickly one by one in a very hot dry skillet, about


 10 seconds per side. Assemble tacos by spooning in black beans, topping


 with sauteed squash, sliced pickled shallots, cilantro sprigs, diced


 Serranos, and cream. Roll up and serve 2 per person. Yield: 4 servings


 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show


 Posted to MC-Recipe Digest V1 #321


 


 Recipe by: TOO HOT TAMALES SHOW  #6350


 


 From: Pat Asher 


 


 Date: Fri, 29 Nov 1996 08:01:55 -0600