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Delicata Squash & Black Bean Tacos
Ingredients
- 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on)
- olive oil
- kosher salt
- freshly ground black pepper
- ground cumin
- 1 15-ounce can black beans, drained and rinsed
- 4 ounces fresh ricotta
- cilantro, chopped
- 8 street taco sized tortillas (4”)
- pico de gallo (optional)
Instructions
- Heat oven to 400 F. Use convection heat.
- Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize.
- Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste.
- Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro.
- Heat tortillas for a few minutes in oven until warm.
- Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/