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!
(enough for 1 really hungry person, or 2 moderately hungry people)
-1 delicata squash
-1 small head of lettuce, chopped
-1 shallot, sliced
-1 can black beans, drained and rinsed
-organic corn tortillas
-1/4 apple cider vinegar
-1 tbs sugar
-extra virgin olive oil
- 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.
- 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.
- Heat drained black beans in a small saucepan over medium heat. Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
- 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.
- 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!