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Chipotle Squash Tacos Dorados Chipotle Squash Tacos Dorados
Chipotle Squash Tacos Dorados
Chipotle Squash Tacos Dorados
A light bright vegetarian twist on Tacos Dorados! This version features sweet butternut squash, earthy black beans and cheese.
Adapted from: Dishing Out Health
Adapted from: Dishing Out Health
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chipotle Squash Tacos Dorados
Chipotle Squash Tacos Dorados
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Ingredients
FOR THE TACOS: 1 pound butternut squash, peeled and diced into ½-inch pieces
3 tablespoons extra virgin olive oil, divided
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 garlic cloves, smashed
½ teaspoon kosher salt, plus more to taste
1 can black beans, drained and rinsed
1 ½ tablespoons adobo sauce, from canned chipotle peppers in adobo sauce
12 corn tortillas
1 ½ cups shredded mozzarella cheese
Shredded lettuce, for topping
1 avocado, diced, for topping
Thinly sliced radishes, for topping
Pickled red onion, for topping
Lime wedges, for serving
Hot sauce, for serving
FOR THE LIME CREMA: ½ cup sour cream
¼ cup mayonnaise
Juice from ½ lime
Kosher salt, to taste
Directions
  1. To make the squash and bean filling: Heat the oven to 425 F.
  2. In a large bowl, toss the squash with 2 tablespoons of the olive oil, the chili powder, cumin, paprika, garlic, and salt until well coated.
  3. Transfer everything to a foil-lined sheet pan and spread the squash in an even layer. Bake for 30 to 35 minutes, or until the squash is tender and well-charred on the edges.
  4. Discard the garlic. Return the squash to the bowl and toss it with the black beans, cilantro, and adobo sauce until well coated.
  5. To make the crema: In a small bowl, stir together the sour cream, mayonnaise, and lime juice and season with salt. Set aside.
  6. Heat a large skillet over medium-high heat.
  7. Drizzle about 1 teaspoon of olive oil in the skillet. Add 3 to 4 tortillas to the skillet, carefully rub them in the oil and flip them over to coat both sides.
  8. On one side of each tortilla, add about ¼ cup of the filling and 1 to 2 tablespoons of shredded cheese. Fold the tortillas in half and pan-fry for 1 to 2 minutes on each side until the cheese is melted and the tortillas are browned and crispy.
  9. Transfer the tacos to a platter and repeat steps 7 and 8 with the remaining olive oil, tortillas, and filling.
  10. To serve, top the tacos with the shredded lettuce, lime crema, avocado, sliced radishes, pickled onions, and cilantro. Serve with lime wedges and your favorite hot sauce.
  11. Leftover tacos can be stored in an airtight container in the refrigerator for up to 5 days. The toppings are best prepared and served fresh.
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE TACOS: 1 pound butternut squash, peeled and diced into ½-inch pieces
Butternut Squash
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
3 tablespoons extra virgin olive oil, divided
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 teaspoon chili powder
McCormick Chili Powder
McCormick Chili Powder, 4.5 Ounce
$5.59$1.24/oz
1 teaspoon ground cumin
McCormick Ground Cumin
McCormick Ground Cumin, 1.5 Ounce
$2.69$1.79/oz
½ teaspoon smoked paprika
McCormick Smoked Paprika
McCormick Smoked Paprika, 0.9 Ounce
$4.49$4.99/oz
2 garlic cloves, smashed
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ teaspoon kosher salt, plus more to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
1 can black beans, drained and rinsed
Our Family Black Beans
Our Family Black Beans, 15 Ounce
$1.79$0.12/oz
1 ½ tablespoons adobo sauce, from canned chipotle peppers in adobo sauce
Embasa Chipotle Peppers in Adobo Sauce
Embasa Chipotle Peppers in Adobo Sauce, 7 Ounce
$3.35$0.48/oz
12 corn tortillas
Frescados Yellow Corn Tortillas
Frescados Yellow Corn Tortillas, 30 Each
$3.19$0.11 each
1 ½ cups shredded mozzarella cheese
Kraft Shredded Mozzarella Cheese
Kraft Shredded Mozzarella Cheese, 8 Ounce
2/$5 Huge Deal
$2.50 was $3.79$0.31/oz
Shredded lettuce, for topping
Fresh Express Shreds Iceberg Lettuce
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
1 avocado, diced, for topping
Cailfornia Avocados
Cailfornia Avocados, 1 Each
$2.49
Thinly sliced radishes, for topping
Minnesota Grown Red Radishes Bunch with Green Tops
Minnesota Grown Red Radishes Bunch with Green Tops, 1 Each
$1.99
Pickled red onion, for topping
Mezzetta Pickled Red Onions
Mezzetta Pickled Red Onions, 16 Ounce
$6.89$0.43/oz
Lime wedges, for serving
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Hot sauce, for serving
Cholula Original Hot Sauce
Cholula Original Hot Sauce, 5 Ounce
$5.49$1.10/oz
FOR THE LIME CREMA: ½ cup sour cream
Kemps Sour Cream
Kemps Sour Cream, 16 Ounce
$2.99$0.19/oz
¼ cup mayonnaise
Duke's Real Mayonnaise
Duke's Real Mayonnaise, 30 Ounce
Deal
$7.19 was $7.99$0.24/oz
Juice from ½ lime
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz

Directions

  1. To make the squash and bean filling: Heat the oven to 425 F.
  2. In a large bowl, toss the squash with 2 tablespoons of the olive oil, the chili powder, cumin, paprika, garlic, and salt until well coated.
  3. Transfer everything to a foil-lined sheet pan and spread the squash in an even layer. Bake for 30 to 35 minutes, or until the squash is tender and well-charred on the edges.
  4. Discard the garlic. Return the squash to the bowl and toss it with the black beans, cilantro, and adobo sauce until well coated.
  5. To make the crema: In a small bowl, stir together the sour cream, mayonnaise, and lime juice and season with salt. Set aside.
  6. Heat a large skillet over medium-high heat.
  7. Drizzle about 1 teaspoon of olive oil in the skillet. Add 3 to 4 tortillas to the skillet, carefully rub them in the oil and flip them over to coat both sides.
  8. On one side of each tortilla, add about ¼ cup of the filling and 1 to 2 tablespoons of shredded cheese. Fold the tortillas in half and pan-fry for 1 to 2 minutes on each side until the cheese is melted and the tortillas are browned and crispy.
  9. Transfer the tacos to a platter and repeat steps 7 and 8 with the remaining olive oil, tortillas, and filling.
  10. To serve, top the tacos with the shredded lettuce, lime crema, avocado, sliced radishes, pickled onions, and cilantro. Serve with lime wedges and your favorite hot sauce.
  11. Leftover tacos can be stored in an airtight container in the refrigerator for up to 5 days. The toppings are best prepared and served fresh.