Before the restaurants were closed, my husband and I would go to Lonesome Rose in Logan Square usually twice a week for tacos. (We literally got engaged in the basement bar haha) Being two blocks away, this place is our DANGER zone. I’m pretty sure we’ve both lost like 5 lbs just from it being shut down. We’ve been working for weeks on perfecting our margaritas and tacos just so life feels a little more normal.
The spicy serrano sauce for this is SO good and can be used on pretty much anything you make for the next week. We have put it on breakfast sandwiches, burgers, dipped fries in it etc. Literally anything you want to add a little spice too, slab it on. It will last in the fridge for 4-5 days sealed. To make it vegan I used Sir Kensington’s Fabanaise. If you aren’t vegan you can use regular mayo.
The sauce for the butternut squash is similar to a fajita seasoning. It is thickened up with corn starch so it’s similar to a gravy. Although the taco’s are vegan, they are hearty and filling. Being all plant based, I now don’t feel as bad about eating tacos 2 times a week.
Butternut Squash and Black Bean Taco’s with Spicy Serrano Sauce
Ingredients
BUTTERNUT SQUASH AND BLACK BEAN TACOS
- 2 cups cubed butternut squash
- 1 red onion, thinly sliced
- 1 16oz can black beans
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoons smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- juice from half a lime
- 1 cup water
- 8 corn tortillas
- 1 serrano pepper, sliced, for garnish
- ¼ cup cilantro, for garnish
- 4 oz crumbled queso fresco (optional, leave out for vegan tacos)
SPICY SERRANO SAUCE
- 2 serrano peppers
- 1 poblano pepper
- ½ shallot
- 3 garlic cloves
- ½ avocado
- ½ cup Sir Kensington's Fabanaise (vegan) or mayo
- ½ cup cilantro
- ¼ tablespoon salt
- juice from half a lime
Instructions
Spicy Serrano Sauce
- Heat the oven to 350°F. Place the poblano pepper, serrano peppers and shallot on a baking sheet covered with aluminum foil. Cover the garlic cloves with aluminum foil and add them to the baking sheet. This will prevent them from burning. Bake in the oven for 20 minutes.
- Place the peppers in a bowl and cover with plastic wrap for 2-3 minutes. Remove the peppers and place them on a cutting board. Using the back of a butter knife, scrape off the charred skins of the peppers. Remove the stems and seeds of the peppers.
- Add the peppers, shallot, garlic cloves, avocado, mayo, cilantro, salt and lime juice to a blender. Blend until smooth.
Butternut Squash and Black Bean Tacos
- In a large pan, heat the olive oil on medium low heat. Add the onions and butternut squash and coat them in the oil. Cook until the onions and squash have softened, around 20 minutes.
- Add the corn starch, chili powder, cumin, garlic powder, onion powder, salt and lime juice to the pan. Cover with one cup of water. Continue to cook until the squash is completely softened and the sauce has thickened, around 10 minutes.
- While the squash mixture is cooking, add the black beans to a small saucepan to heat.
- Heat corn tortillas on the burner of a gas stove on low heat. Fill the tacos with the black beans, butternut squash mixture, spicy serrano sauce and garnish with sliced serranos, cilantro and crumbled queso fresco (optional)