Ingredients:
Tacos
- 2/3 cup Camellia Brand Black Beans, rinsed and sorted (can substitute Camellia Brand Pinto Beans or Camellia Brand Red Kidney Beans )
- 1 cup cubed zucchini
- 1 cup cubed butternut squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- extra-virgin olive oil, for drizzling
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 8 corn tortillas
- 1 avocado, diced
- 1/4 cup roasted pepitas (pumpkin seeds)
- Topping options: diced avocado, chopped cilantro, pickled onions, sliced serrano pepper, and crumbled cotija cheese
- salt and black pepper, to taste
Spicy Avocado Crema
- 1 cup plain Greek yogurt or sour cream
- 1/2 avocado, pureed
- 1/8 cup fresh lime juice
- 1/4 cup chopped cilantro
- Valentina hot sauce, to taste
- Salt, to taste
Directions:
- For the Tacos, rinse, sort, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 – 1 ½ hours or until soft. Stir occasionally and add water as necessary. Drain and set aside.
- Preheat the oven to 400° F and line a sheet pan with parchment paper. Place zucchini, butternut squash, red pepper, and tomatoes on parchment paper. Drizzle with olive oil, cumin, chili powder, smoked paprika, oregano, and pinches of salt and pepper, and roast until golden brown around the edges, about 25-30 minutes.
- For the Spicy Avocado Crema, blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
- Assemble tacos with toasted tortillas, black beans, roasted vegetables, diced avocado, cilantro, onion, serrano, cotija, if using, and generous drizzles of Spicy Avocado Crema. Serve with extra crema on the side.