Squash & Bean Tacos

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.