Get creative for this week’s Taco Tuesday. Photo: Naturally Ella via Pinterest.
The only thing that makes Tuesday anything more than Hump Day’s Eve is the potential for tacos. While the week may already be dragging on and on, the joy of a crisp taco is a beacon of hope in the mid-week grind. If you’re looking to add a little kick to your Tuesday night, try cooking these spicy Sriracha marinated squash and black bean tacos. The recipe doesn’t include meat, although I’m sure you could add grilled chicken or fish and they would taste just fine. Enjoy!
Ingredients (Serves 2)
2 cups 1/4” cubed and peeled butternut squash
2 tbsp Sriracha
1 tbsp honey
1 tbsp apple cider vinegar
1/2 cup black beans (drained and rinsed)
1 tbsp lime juice 2 tbsp cilantro
2-3 oz goat cheese
4-6 tortillas
Optional: shredded lettuce or shredded cabbage.
Method
-Whisk together the honey, Sriracha, and vinegar. Allow the butternut squash to marinade in this mixture in a covered, shallow pan for about 2 hours (shorter if need be).
-Preheat the oven to 375 degrees. Place the pan of squash in the oven for 25-35 minutes. The squash should roast until it is lightly browned, and you should stir it halfway through.
-Combine black beans, lime juice, and cilantro in a bowl.
-Soft tacos: when the squash is done, wrap tortillas in a damp towel and place in the oven. Allow them to heat until they are warm and soft.
-Crispy tacos: take the tortillas and wrap in damp paper towels, about 5 at a time, and heat in microwave for about 25 seconds. Then drape each tortilla over two bars of your oven rack and allow them to bake until crispy. Keep an eye on them, but this should take about 8 minutes.
-When the tortillas are done, serve the black beans, squash, and goat cheese on the warm or crispy tortilla. Sprinkle extra cilantro and the lettuce or cabbage on top if you wish.
Note: This recipe was adapted from Naturally Ella. For more recipes like this one, visit naturallyella.com
