The taco — is there anything greater? Aside from avocado on everything and the invention of Sriracha, I think not. Good thing those two items pair incredibly well inside a tortilla.
You don’t need to be an Iron Chef to create a mind-blowing taco. What you do need: quality, warm tortillas, beans, cumin, garlic and/or onion (preferably both) and salsa. Bonus points if you’ve got a ripe avocado, unless making the recipe you see here. From there, the rest is really up to you — sautéed veggies, cheese, herbs, coriander, other forms of protein, etc.
It’s not rocket science. Yet there’s nothing greater! Except avocado. And maybe Sriracha. Which are both beside the point…
…Let’s get to the point. It was a long week. Which means I’m bringing you a recipe that anyone can make. I don’t care if you pronounce “milk” like “melk”. I don’t care if you’re Einstein. You can make this recipe, no matter how smart you are or where your skill level of cooking lays. You can make this after a really long day of work (if you can wait the 40 minutes of oven time). YOU can make this. Did I mention you can make this even if you insist on pronouncing “milk” as “melk”?
Yeah. It’s been a long week. But aside from all that nonsense written above, trust in me that these tacos are awesome. And not just because they’re tacos. Rather because buttery winter squash roasts so well with caramelized onions, and thrown together with goat cheese and cilantro, I’d have to say they’re hard to beat — especially given how easy they come together. Not even by avocado, which I didn’t bother to add to this. Why? Because these tacos don’t even need it. Although, as I said, nothing’s greater than avocado on everything, so if you’re heart’s set on it, go ahead and throw a few cubes of avo. in here too.
Oh…and I don’t think you’re dumb if you say “melk”. I have a few friends who insist on it, no matter how many times I correct them. I have faith that they too can make this recipe.
- -1 small butternut squash, peeled and cubed
- -1 small red onion, coarsely chopped
- -5 large cloves garlic, quartered
- -1 tsp. cumin
- -1/2 tsp. smoked paprika
- -1/2 (15 oz) can black beans
- -3 oz. goat cheese
- -Olive oil
- -4 (10-inch) whole wheat tortillas
- -Salt and pepper, to taste
- -1/4 cup cilantro, chopped
- -Salsa, optional
- Preheat oven 400F. Line baking pan with aluminum foil. Toss butternut squash, garlic and red onion with oil, cumin, paprika and salt and pepper, to taste. Bake 30-40 minutes, or until squash is fork tender, stirring halfway.
- Wrap tortillas and heat in oven, about 5 minutes.
- Then, spoon squash into each tortilla. Divide goat cheese and cilantro on top. Add salsa, if using. Serve.
If you have a large butternut squash, go ahead and roast it up. What's the worst that could happen, leftover tacos? Just be sure to add some extra spices, and pick up a few more tortillas. A larger onion would be good, too. Or eat the extra as is.