Goosed Butternut Bean Tacos
Tip
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.CLICK HERE or the highlighted products within the recipe to order products suggested for recipe
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.CLICK HERE or the highlighted products within the recipe to order products suggested for recipe
Ingredients
- Goose Poop Mild purchase here or Goose Poop Spicy (purchase here)
- 4 cups of diced 1/2-inch peeled butternut squash
- 3-4 small of dried red chiles
- 2 cloves of garlic unpeeled, smashed and left whole
- 1 tablespoon of Olive Oil Marketplace Jalapeno Olive Oil purchase here
- 3/4 teaspoon of dried oregano divided
- 1/2 teaspoon of salt divided
- 1/4 teaspoon of cumin seeds plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
- 1 16 oz can cooked pinto beans
- 1/2 teaspoon of Get-R-Smoked Mexican/Taco Couisine Seasoning purchase here
- Freshly ground pepper to taste
- 8 6- inch of corn tortillas
- 1/2 cup of fresh cilantro leaves
- 1/2 cup of finely shredded and chopped red or green cabbage
- 8 teaspoons of crumbled feta cheese
Instructions
- Preheat oven to 400°F.
- Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl.
- Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat.
- Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes.
- Peel and finely chop the garlic when cool enough to handle; stir into the squash.
- Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, Mexican seasoning and pepper.
- Heat over medium-low heat for about 10 minutes.
- Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go.
- Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the Goose Poop and cheese.
Notes
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe
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