Black Bean And Butternut Squash Tacos Recipe

• 1 1/2 c. Refried Black Beans see * Note
• 1 sm Butternut squash
• 2 Tbsp. Extra virgin olive oil
• 1 tsp Salt
• 1/2 tsp Grnd cinnamon
• 1 tsp Grnd cumin
• 1/2 tsp Freshly-grnd black pepper
• 8 x Soft Corn Tortillas see * Note Pickled Shallots see * Note Cilantro sprigs
• 3 x Serrano chiles diced (seeds removed first if you like) Crema see * Note (or possibly creme fraiche or possibly lowfat sour cream)

1. Hot the refried beans gently over low heat.
2. Cut the butternut squash in half crosswise at the narrowest point.
3. Cut each half in half again lengthwise.
4. Peel each section with a vegetable peeler or possibly a flexible sharp knife.
5. Use a tsp.
6. to scrape out the seeds and strings.
7. Cut into 1/2-inch dice.
8. Heat large nonstick skillet over high heat.
9. Add in extra virgin olive oil.
10. When it smokes, add in squash cubes and toss well.
11. Sprinkle with 1 tsp.
12. salt, cinnamon, cumin and black pepper.
13. Saute/fry over high heat, tossing frequently, till browned outside and tender but not mushy inside, about 10 min.
14. To serve, heat Corn Tortillas quickly one by one in a very warm dry skillet, about 10 seconds per side.
15. Assemble tacos by spooning in Refried Black Beans, topping with sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced Serranos, and Crema.
16. Roll up and serve 2 per person.
17. This recipe yields 4 servings.

black beans, butternut squash, extra virgin olive oil, salt, cinnamon, cumin, freshlygrnd black pepper, corn tortillas, serrano chiles

Taken from cookeatshare.com/recipes/black-bean-and-butternut-squash-tacos-85140 (may not work)