Ingredients
Chipotle Lime Crema
- 2 cups sour cream (or 1 cup sour cream + 1 cup Greek yogurt)
- 3 chipotle chilies in adobo sauce
- 1 tablespoon adobo sauce
- 1 lime (juiced)
- ½ teaspoon ground cumin
- 3 tablespoons fresh cilantro
- Salt, to taste
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and chopped into small cubes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
Seasoned Black Beans
- 30 ounces black beans (2 cans, drained but not rinsed)
- 2 teaspoons ground cumin
- 5 cloves garlic, minced (remaining from 9 cloves)
Sautéed Spinach and Tortillas
- 16 oz. fresh spinach
- 1-2 tablespoons water
- Salt, to taste
- 12 corn tortillas
Instructions
- Make the Chipotle Lime Crema: Place all ingredients for the crema in a small food processor or blender and blend until smooth and well combined. Taste and adjust with extra salt, cumin, or lime juice as needed. Set aside.
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, 4 cloves minced garlic, salt, and pepper. Spread evenly on a rimmed baking sheet and roast for 25-35 minutes, until tender and beginning to brown on the edges. Remove from oven and set aside.
- Heat and Season the Black Beans: While the squash roasts, transfer the drained black beans to a small pot. Add remaining 5 cloves minced garlic and 2 teaspoons ground cumin. Warm over low heat, stirring frequently to avoid sticking or burning, until heated through, about 2-3 minutes. Turn off heat, cover, and keep warm.
- Sauté the Spinach: Heat 1-2 tablespoons water in a large skillet over medium heat. Add as much spinach as fits in the pan and sprinkle with a pinch of salt. Stir and let the spinach wilt down. Add more spinach in batches until all is cooked. Stir occasionally and cook on low until fully wilted and tender.
- Assemble the Tacos: Warm the corn tortillas according to your preference. Build tacos by layering black beans, sautéed spinach, roasted butternut squash, and a generous dollop of chipotle lime crema. Serve immediately and enjoy!
Notes
- For a lighter crema, substitute half the sour cream with Greek yogurt as noted in ingredients.
- If chipotle chilies are too spicy for you, reduce the quantity or omit the adobo sauce for less heat.
- The spinach amount is flexible; feel free to add more if you love greens.
- To save time, roast the squash and warm the beans simultaneously.
- Leftover ingredients (crema or fillings) can be stored separately in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
