Ingredients

The following ingredients have 5 Servings
  • Squash
  • 1 small delicata squash
  • 1 tablespoon olive oil
  • 1 tablespoon adobo seasoning
  • Black Beans
  • 1 cup cooked black beans with liquid
  • 1 tablespoon lemon juice
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Salt
  • Everything Else
  • 4 to 6 tortillas, warmed (see note)
  • 1 ounce crumbled goat cheese
  • minced cilantro
  • minced red onion
  • lime juice- for serving

Instruction

  • Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
  • While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
  • Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.