Delicata Squash Tacos with Spicy Black Bean Salsa

15 10 2009
Squash Tacos

Squash Tacos

This pictures isn’t justice for this dish. To be fair I didn’t bring my nice camera tonight but more importantly I stopped taking photos before I got a great shot because I REALLY wanted to eat these. Bad. As the sous chef and our guest’s reviews were taunting me. So tonight I let the photo go to grainy and called it a dinner!

And it was worth it! These tacos were filling and warming. They were exactly as our friends had describe them even though we didn’t use their exact recipe.  For once it was my stomach that stoped me from eating more and not my mind/emotions! And the complexity of cooking to yummyness ratio wasn’t even on the scale as hard. At all!

This dinner started as a verbal idea from a friend of ours while at the farmers market this weekend. We picked up the major ingredients he mentioned: squash (actually the sous chef had that), onion, and tomatillos. All brilliant until we went to make them tonight and didn’t get any of the details on how, what, when, anything. The internet has to stand in for friends at that point.  But let it be known we did try and call before we turned to the impersonal library that is the internet.  One google later I came across a taco recipe on a blog entitled dietporn; that was almost enough right there for me to use that recipe. But honestly the recipe spoke for itself.  And ironically we had almost all the needed ingredients either as plan or leftover from our chili earlier in the week.

When we started preping it our guest decided to go home and get her knife to cut the squash with and in the process also brough back the black beans we lacked.  At first glance I had just gotten rid of them in the recipe but when it came to eating time it was AWESOME that she went and got them.  I’m not going to get into to many details on prep today because I’m actually going to post a recipe on here today.  Tonight’s internet recipe was based off of another internet recipe and I made some changes I thought I’d post in detail.

Three of the major differences were that a) we used Delicata squash, b) We used tomatillos, and c) we made a blackbean/tomato/salsa mix instead of just beans. The orignal recipe called for cooking the tomatoes down, adding the black beans with liquid, and then serving drained beans.  Something didn’t sit right with me so instead we reduced the tomatoes a bit, added 1 can of drained beans, and reduced them together into a lovely tomato/black bean salsa like sauce. Yum! And now for the recipe and inline pictures!

Delicata Squash Tacos with Spicy Black Bean Salsa

1 Delicata squash, cut into ½ inch cubes with skin on
3/4 white onion, chopped

3 medium tomatillos, cut into 1/2 inch cubes
3 tablespoons olive oil

1 ½ teaspoons cumin

1 ½ teaspoons coriander

2 teaspoons plus 1 tablespoon chili powder

1 teaspoon salt

2 cloves garlic, pressed
~1.5 cups diced tomatoes, we used heirloom tomatoes that had been diced 3 days prior
1 15-ounce cans black beans

1 jalapenos
1/2 avocado, cubed
some flour tortillas and some hard taco shells
shredded cheese of choice

Cook jalapenos until the skins are charred. (Either broil or on a hot skillet.) Set aside.

In a large bowl, toss squash, onions, and tomatillos together with 2 Tablespoons olive oil. Add cumin, coriander, 2 teaspoons of the chili powder, and a teaspoon salt. Toss until well coated. Roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pan(s) and stir halfway through cooking. (The tomatillos mostly ‘disappeared’ from the baking tray; all that was left was the skins and a bit of flesh.  But when they cooked down the squash must have absorbed them because there was no more liquid in the pan besides the original oil!)

Squash, Onions, and Tomatillos before being baked

Squash, Onions, and Tomatillos before being baked

Meanwhile, peel, stem and seed the chilies before chopping them finely. Heat the remaining tablespoon of olive oil over medium high heat. Add the garlic and cook for a minute before adding the tomatoes. Allow the tomatoes and garlic to simmer for five minutes, or until the tomatoes release their juices.  Mix in 1 Tablespoon of the chili powder, chilies, and drained beans. Cook the beans over medium heat for 15 minutes or until the tomatoes reduce into a nice thick ‘salsa’. 
Tomato and Bean 'Salsa'

Tomato and Bean 'Salsa'

To assemble the tacos, add a few spoonfuls of strained beans onto a warm tortilla. Add a layer of the squash mixture. Top with avocado and cheese. Quickly take pictures and eat the amazing food!
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2 responses

18 10 2009
Jackie

Is there a better combo anywhere than black beans & avocado?

Yummy! except I had my oven set too low, so the sqash took too long to roast, but still yummy!

21 10 2009
Jackie

P.S. even the leftovers are incredible (over rice), and it made my office mates jealous. And even though I hate using the oven, and breaking down squash, I will totally make this again!

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