White Bean and Pumpkin Tacos

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1 pound kabocha or butternut squash

1 tablespoons oil, divided

2 ancho chiles

1 guajillo chile

3 cloves garlic



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

For serving:

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


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.


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