Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Refried black beans

  2. 1 small Butternut squash

  3. 2 tablespoons Olive oil

  4. 1 teaspoon Salt

  5. 1/2 teaspoon Ground cinnamon

  6. 1 teaspoon Ground cumin

  7. 1/2 teaspoon Freshly ground Pepper

  8. 8 Soft corn tortillas

  9. Pickled shallots (see separate recipe)

  10. Cilantro sprigs for serving

  11. 3 Serrano chiles, seeds removed if Desired, And Diced

  12. Crema creme fraiche or sour cream for serving

Instructions Jump to Ingredients ↑

  1. 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 ½- 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


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