Say goodbye to the season on this last day of winter with my vegetarian tacos, featuring winter squash, a comfort food you can feel good about devouring. Butternut or kabocha squash make excellent choices, but any winter squash will work well paired with Tex-Mex spices and heart-healthy beans. Enjoy as a meal or serve as tapas for your next gathering. Leftovers are excellent the next day or could be transformed into a delicious salad served over your favorite leafy greens with a few crushed tortilla chips for a little crunch.
My slow and spicy pinto beans are a great option for these tacos if you make them in advance. If you are pressed for time, simply use no-salt-added canned pinto beans.
1 medium winter squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
2½ cups cooked pinto beans
¼ cup chopped cilantro
12 soft corn tortilla shells
¼ cup sour cream
½ cup plain, low-fat Greek yogurt
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 avocado, peeled and cubed
4 ounces cotija cheese, crumbled
- Preheat oven to 375 degrees Fahrenheit. Place squash cubes on a roasting pan and drizzle with olive oil. Add chili powder, cumin and salt and toss to evenly coat. Roast for 20 minutes, flipping with a spatula halfway through.
- Meanwhile, make smoky cream sauce by combining sour cream and yogurt in a small mixing bowl. Add smoked paprika and garlic, stirring until well mixed. Refrigerate until ready to serve.
- Add beans to roasting pan with squash and toss to combine. Continue roasting for 5 more minutes, until beans are heated. Drizzle the juice of one lime and sprinkle cilantro over squash and bean mixture.
- Warm a couple of taco shells at a time in a large nonstick skillet over medium-high heat for about 30 seconds per side. Fill corn tortillas with an equal amount of squash and bean mixture and top with smokey cream sauce, avocado and cotija cheese.