Goosed Butternut Bean Tacos

Category: Meals, Recipes

Servings: 4

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.

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Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl.
  3. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat.
  4. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes.
  5. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
  6. 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.
  7. Heat over medium-low heat for about 10 minutes.
  8. 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.
  9. 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  

https://oliveoilmarketplace.com/goosed-butternut-bean-tacos/