Black Bean Tacos
with Lime Ranch & Chipotle Squash Salad
INGREDIENTS
- 1 butternut squash, peeled, then peeled into long ribbons (4 cups)
- 1 tsp chipotle morita powder
- 1 lime, zested and juiced (divided)
- 1 tbsp sherry vinegar
- 1 shallot, peeled, half thinly sliced, half diced
- 2 tbsp pumpkin seeds, roughly chopped
- 1/4 cup vegan ranch dressing
- 3 garlic cloves, peeled and minced
- 13.4 oz black beans, drained and rinsed
- 1 tbsp Alamo blend chili seasoning
- 6 corn tortillas
- 3 1/2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine butternut squash, 2 tsp olive oil, just ¼ tsp chipotle morita powder, lime juice, sherry vinegar, sliced shallot, pumpkin seeds, and a pinch of salt and pepper in large bowl and toss. (4-serving meal: use 4 tsp olive oil, ½ tsp chipotle morita). TIP: Add more chipotle morita powder 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, just 2 tsp Alamo blend chili seasoning, ½ cup water, and a pinch of salt and pepper. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). (4-serving meal: use 1 tbsp olive oil, 4 tsp Alamo blend chili seasoning, 1 cup water). TIP: Add more Alamo blend chili seasoning if you prefer more spice.
Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. 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.
SIMILAR RECIPES
Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
Plantain Fritters with Pistachio Mole & Black Bean Salad
Mojo Rojo Black Bean Tacos with Swiss Chard & Charred Lemon
Ranchero Bowls with Cumin Roasted Vegetables & Serrano Yogurt
