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Black Bean Tacos with Lime Ranch & Chipotle Squash Salad
2 or 4 Serving Dinner

Black Bean Tacos

with Lime Ranch & Chipotle Squash Salad

Chipotle morita powder is made by smoking ripe, red jalapenos, drying the chiles, and then grinding them into a fine powder. It has a medium-hot heat level and fruity, smoky flavor. We toss ribbons of sweet butternut squash in a zesty chipotle morita dressing for a vibrant, smoky topper to these high-protein tacos.

Tags: High-Protein Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
860
FAT
26g
CARBOHYDRATES
145g
PROTEIN
31g

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INGREDIENTS

  1. 1 butternut squash, peeled and peeled into ribbons (about 4 cups)
  2. 1/2 tsp chipotle morita powder Spicy
  3. 1 lime, zested and juiced (divided)
  4. 1 tbsp sherry vinegar
  5. 1 shallot, peeled, half thinly sliced and half diced
  6. 2 tbsp pepitas, roughly chopped
  7. 1/4 cup vegan ranch dressing
  8. 3 garlic cloves, peeled and minced
  9. 6 oz organic black beans
  10. 2 tsp Alamo blend chili seasoning Spicy
  11. 6 yellow corn tortillas
  12. 1 tbsp + 1/2 tsp olive oil*
  13. Salt*
  14. Pepper*
Allergens: soy, wheat
Tools: Large nonstick skillet
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
860
FAT
26g
CARBOHYDRATES
145g
PROTEIN
31g

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INSTRUCTIONS

1
Make the squash salad

Combine butternut squash, 2 tsp olive oil, just half the chipotle morita, lime juice, vinegar, sliced shallot, pumpkin seeds, and a pinch of salt and pepper in large bowl and toss. (4-servings: use 4 tsp olive oil) (TIP: Add more chipotle morita if you prefer more spice.)

2
Make the lime ranch

Whisk together ranch, lime zest, and a pinch of salt and pepper in small bowl.

3
Cook the beans

Heat 1½ tsp olive oil in large nonstick skillet over medium-high heat. Add diced shallot and garlic and cook until softened, 3 to 5 minutes. Add black beans, Alamo chili, ½ cup water, and a pinch of salt and pepper. Use back of spoon to mash beans until few whole beans remain. (4-servings: use 1 tbsp olive oil, 1 cup water)

4
Serve

Wrap tortillas in clean dish towel and warm in microwave to soften, 15 to 30 seconds. Divide black beans between tortillas and top with chipotle squash salad and lime ranch. Serve any remaining salad and ranch on side. ¡Buen apetito! (TIP: You can also wrap tortillas in foil and place in a 400°F oven until heated through, 5 to 6 minutes.)

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