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White Bean and Pumpkin Tacos

Scale

Ingredients

1 pound kabocha or butternut squash

1 tablespoons oil, divided

2 ancho chiles

1 guajillo chile

3 cloves garlic

water

salt

115 ounce can white beans (or 1 1/2 cups cooked beans)

For serving:

corn tortillas, minced red onion, cilantro, cotija cheese or avocado

Instructions

Set oven to 450ºF. Peel and seed the squash, dice into 1/2 inch cubes. Toss with 1 1/2 tablespoons oil and about 1/2 teaspoon of salt. Roast for 15 minutes until tender. (Honestly, you could probs do this in a skillet but I haven’t tried it yet.)

Salsa: Lightly toast the dried chiles on an open flame if you have a gas stove. Just a hint of toast. Rinse the chiles, place in a small pot and cover with water. Bring to boil, then simmer 10 minutes until soft. Let cool to handle. Discard the stems and seeds, place the chiles in a blender jar. Add about 1/2 cup of the cooking water, 3 peeled garlic cloves, and 1 teaspoon salt. Puree. You should get about a cup of sauce. You might not use it all.

The first two steps can be done days ahead of time. Refrigerate roasted squash and salsa for up to 1 week.

To cook: Add remaining 1/2 tablespoon oil to a large skillet. Heat over medium. Add about 1/2 cup of the sauce and fry it for a few seconds. Add the pumpkin and drained beans. Stir to combine. Heat through. Salt to taste.

Serve in corn tortillas with onion, cilantro, cotija or avocado to keep it vegan.

Nutrition

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