Fall Squash and Beans Tacos
By Jenny Breen
Ingredients
Pickled cabbage:
- 1/2 cabbage, sliced thinly
- 1/3 cup sherry or rice vinegar
- 1T salt
- 1T cumin seed
- 1T coriander seed
- 1T Peppercorns
Tacos:
- 1 lb package of Dried Beans
- 1 butternut (or other) squash, peeled and diced small
- 1/2 cauliflower (including leaves) chopped small
- 1 red bell pepper, diced
- 1T ground cumin
- 1T chili powder
- 1T coriander salt
- Hazelnut Oil
- Tortillas of your choice (corn or flour)
Pico de Gallo:
- 2 medium tomatoes, diced
- 1small red onion, diced small
- 2 cloves garlic, minced
- 1/2 bunch cilantro, minced
- 2 T vinegar or lemon juice
- salt
Instructions
We recommend starting the beans to cook first, and then working on preparing the pickled cabbage, pico de gallo and rest of the filling.
Prepare the Taco Filling:
- Cook the dried beans until soft ( about 60-70 minutes if not pre-soaked). Set aside once cooked.
- Heat oil (we used local hazelnut oil, but you can use olive or avocado oil), add squash and spices, cook about 8 minutes
- Add cauliflower and peppers and cook until very tender
- Mix the cooked veggies with the cooked beans
Prepare the Pickled Cabbage:
- Combine the thinly sliced cabbage in a bowl with 1T salt, 1/3 cup sherry or rice vinegar, 1T each of cumin seed, coriander seed, and peppercorns.
- Let sit until ready to use, will store in fridge for weeks.
Prepare the Pico de Gallo:
- Combine the diced tomato, red onion, garlic, cilantro, vinegar or lemon juice, and salt.
Assemble:
- Heat tortillas
- Top with bean mixture, pico, cabbage, and cheese of your choice
- Enjoy!
