Delicata Squash and Black Bean Tacos

These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream.  So delicious and quick to make!

FullSizeRender (14).jpg


(enough for 1 really hungry person, or 2 moderately hungry people)

-1 delicata squash

-1 small head of lettuce, chopped

-cilantro, chopped

-pomegranate seeds

-1 shallot, sliced

-1 can black beans, drained and rinsed

-organic corn tortillas

-sour cream


-chili powder

-garlic powder

-chipotle seasoning

-1/4 apple cider vinegar

-1 tbs sugar

-extra virgin olive oil





  1. Heat oven to 425 degrees F.  Peel squash and cut it into 1/4 inch rounds.  Remove seeds, cut rounds into halves and place in a bowl.  Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.  Place on a lined baking sheet and roast for 20-25 minutes.
  2. In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling.  Stir every few minutes while the squash cooks.  In a separate small bowl, combine sour cream with chipotle seasoning.
  3. Heat drained black beans in a small saucepan over medium heat.  Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
  4. Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat.  Flip as each side starts to brown.
  5. When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.


Let me know what you think!


Summer Vegetable Tart

I‘m about to share with you all one of simplest and yummiest recipes I know.  Oh, and it’s healthy too!

Just in time for summer is my summer vegetable tart.  Whether I’m entertaining or having a night in I know this dish will be a people pleaser.  The veggie tart is ideal as an appetizer or side if you’re serving guests.  You can pick and choose your veggie toppings, but I will give you my recommendations.  Basically, the more variety the better!


Here are the ingredients for 2-4 people (including my veggie selections):

-puff pastry sheets (2, thawed)

-pesto (store bought or homemade)

– zucchini (1)

-squash (1)

-corn (just the kernels)

-cherry tomatos

-olive oil

-salt & pepp


-cornmeal (not totally necessary if you don’t have)

-optional: fresh basil



1. Preheat oven to 450*.  Chop veggies and tomatos and cut corn off cob.  Put aside in bowl and mix with enough olive oil, salt and pepper so veggies are lightly coated.  Place veggies in ungreased pan or small Pyrex and heat in stove for 25-30 minutes, stirring every 10 minutes.

2. Meanwhile, roll out both thawed puff pastries on lightly floured surfaced.  Spread pesto in center of puff pastries.  Spoon veggie mixture into center of puff pastries and fold edges over the filling, leaving the center uncovered.

3. Transfer puff pastries to lighly floured cookie sheet.  Bake for another 20 minutes until golden brown.  Take out and sprinkle with basil if desired.  Let cool, cut up, serve and enjoy!


To find out where I originally found this fabulous recipe, click here: Rustic Roasted Veg Tart