Go Back

Butternut Squash and Black Bean Taco's with Spicy Serrano Sauce

Plant based butternut squash and black bean tacos with a spicy sauce made from serranos, poblano and avocado.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 (8 Tacos)
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

Spicy Serrano Sauce
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. While the squash mixture is cooking, add the black beans to a small saucepan to heat.
  4. 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)