Combining all of the "Three Sisters", corn, beans and squash that are the staples of Mexican cuisine is a taste bonanza.
Squash & Bean Tacos (Serves 2-4) *Adapted from Molly Patrick
For the Tahini Dressing:
- ½ cup tahini
- 1 juicy lemon, squeezed
- 2 peeled garlic cloves
- 6 dates, cut in half
- 1 cup filtered water
For the squash:
- 3 cups butternut squash, peeled and cubed (Or Kabocha, Kuri, Buttercup or Delicata squash can be used without peeling)
- ¼ cup Lemon Tahini Dressing (recipe below)
- 1/8 teaspoon ground black pepper
For the tacos:
- Corn tortillas (7 to 10)
- 1 avocado
- 3 cups lettuce, shredded
- 15 ounce can pinto or black beans, drained and warmed
- 1 cup salsa
- ¼ cup cilantro, minced (optional)
Preheat oven to 400º F.
Place all the Dressing ingredients in a high-speed blender and blend until creamy and smooth, 60 seconds or more.
Add squash to a bowl, add ground black pepper and half the dressing and mix well. Place squash on a parchment paper or silicon baking mat lined cookie sheet. Spread out to form a single layer and bake for 30 minutes.
When the squash is cooked, steam tortillas in a steamer basket if not fresh and pliable. To steam, bring water to a boil in the steamer pan, add tortillas, cover and turn off heat. Let steam 1 to 2 minutes until pliable.
Place tortillas one at a time on a plate and mash avocado in center of tortilla. Add lettuce, beans, salsa, squash and drizzle additional tahini sauce over them. Assemble all tortillas you plan to eat and enjoy.