Author Notes
With tacos, anything goes. There's nothing better than seasonal butternut squash, freshly picked apples, and a little heat to spice things up. I dare you not to be blissfully content after eating these. —Oat&Sesame
Test Kitchen Notes
A melange of autumnal colors and flavors, Oat&Sesame’s tacos are fresh and vibrant. Sweet butternut squash blends with crisp raw apple, and the tart yet uber-creamy sauce helps tie the dish together. The recipe lists beans as optional, but I think they bring the tacos to new levels of exciting, flavor-wise; plus, who doesn’t want a boost of protein? I made the drizzle with both Veganaise and regular mayo—both were delicious! —Rebecca Firkser
Continue After Advertisement
Ingredients
-
1
large (or 2 small) butternut squash
-
2
red bell peppers
-
Olive oil, to coat
-
Sea salt and freshly ground black pepper, to taste
-
1/2 cup
mayonnaise
-
3 tablespoons
adobo sauce (from a can of chipotle peppers)
-
1 to 2 tablespoons
limes, juiced
-
1
can black beans, mashed or refried beans, optional
-
2
crisp apples, diced
-
12
soft white corn tortillas
-
Cilantro, to top
Directions
-
Heat oven to 425° F.
-
Peel the butternut squash and chop into cubes. Chop the red pepper into slices.
-
Combine red pepper and butternut squash in a bowl. Toss with a tablespoon or two of olive oil to coat. Season liberally with salt and pepper. Spread evenly on a rimmed baking sheet. Roast for about 20 minutes, until tender and starting to brown, giving them a toss about halfway through the cooking time.
-
While the veggies are roasting, whip up the dressing. In a small bowl, combine the mayonnaise, adobo sauce, and lime juice (add 1 to 2 tablespoons, tasting after the first tablespoon), and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.
-
Warm the black beans or refried beans in a small pot on low . Smash the black beans a bit and add a little lime juice and olive oil to loosen them.
-
Char each side of the tortillas on the open flame of your gas stovetop. Each side takes about 45 seconds. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!
-
When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle, and cilantro. Smile.
See what other Food52ers are saying.