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.
Nutrition (per serving)
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INGREDIENTS
- 1 butternut squash, peeled and peeled into ribbons (about 4 cups)
- 1/2 tsp chipotle morita powder
- 1 lime, zested and juiced (divided)
- 1 tbsp sherry vinegar
- 1 shallot, peeled, half thinly sliced and half diced
- 2 tbsp pepitas, roughly chopped
- 1/4 cup vegan ranch dressing
- 3 garlic cloves, peeled and minced
- 6 oz organic black beans
- 2 tsp Alamo blend chili seasoning
- 6 yellow corn tortillas
- 1 tbsp + 1/2 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
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.)
Whisk together ranch, lime zest, and a pinch of salt and pepper in small bowl.
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)
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.)