Whether it’s taco night or Halloween night, these seasonal squash-filled tortillas are scary good. Cumin and ancho chile–spiced butternut squash is roasted until tender, then mashed before being spooned into warm corn tacos. They’re topped with crisp black beans, cabbage slaw, and sliced avocado for creamy freshness. Plus, it wouldn’t feel like Halloween without some candy, so we’re adding sweet and crunchy candied pumpkin seeds right on top.
What you will need
1 can black beans
8 ounces butternut squash
1/8 ounce cilantro
1 clove garlic
1 teaspoon ground cumin
1/4 teaspoon ancho chile powder
2 ounces sour cream
1 cup shredded red cabbage
6 corn tortillas
2 tablespoons pumpkin seeds
1 packet turbinado sugar
1 avocado(Nutritional facts 158 calories, 7.79 g fat, 20.26 g carbohydrates, 3.34 g protein, 4 mg cholesterol, 24 mg sodium)
How to cook
Preheat oven to 450°F. Rinse all produce. Drain and rinse black beans and pat dry with paper towel. Halve lime. Cut butternut squash into ¼-inch pieces, if needed. Finely chop cilantro leaves and stems. Mince garlic.
On 1 half of baking sheet, toss squash with cumin, ancho chile powder (use half for less heat), 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. On other half of baking sheet, toss black beans with garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until squash is tender and beans are crisp, 16-18 minutes.
While squash and beans roast, in a medium bowl, whisk together sour cream, juice of 1 lime, and half of cilantro. Add cabbage and ¼ teaspoon salt; toss to fully combine. Set slaw aside until ready to serve. After squash and beans have roasted for 10 minutes, stack tortillas and wrap loosely in foil, leaving a small opening in pouch for steam to escape. Place in oven (with squash and beans) to warm for 5-10 minutes.
While tortillas warm, heat a small nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2-3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pumpkin seeds, 2-3 minutes more. Transfer candied pumpkin seeds to a plate; season with salt and pepper as desired and set aside for serving.
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Once squash is tender, using a fork or potato masher, mash roasted squash on baking sheet until mostly smooth.
Divide tortillas between serving plates. Spread each with mashed butternut squash, dividing evenly. Layer with black beans, slaw, and sliced avocado. Garnish butternut squash and black bean tacos with candied pumpkin seeds and remaining cilantro. Enjoy!