Grilled squash and black bean tacos with cabbage slaw

2
Servings
700
Cal/serving
35
Min
Gluten Free Vegetarian

We love the mix of flavors and textures in these satisfying tacos. The beans and squash give them a meaty texture, the cabbage slaw and toasted pumpkin seeds deliver the crisp and the crunchy goodness, while the peppers give an earthy sweetness.

Ingredients

  • 3 tablespoons pumpkin seeds
  • 1 to 2 yellow squash
  • 1 red bell pepper
  • 1 poblano pepper
  • ¼ pound Savoy cabbage
  • Fresh cilantro
  • 1 lime
  • ½ cup black beans
  • Taco spice blend (cumin - coriander - Mexican oregano leaf - garlic)
  • 6 Mi Rancho corn tortillas
  • 1½ ounces queso fresco

Instructions

1

Toast the pumpkin seeds

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pumpkin seeds and toast, 2 to 3 minutes. Transfer to a paper-towel-lined plate to cool, and season to taste with salt.

2

Prep the vegetables and lime

  • Trim the squash ends and cut the squash into ½-inch-wide by 2-inch-long wedges.
  • Seed and cut the bell pepper and poblano pepper into thin strips.
  • Core the cabbage and cut into thin strips.
  • Finely chop the cilantro.
  • Juice half the lime and cut the other half into wedges.

3

Cook the vegetables

In the same pan used to toast the pumpkin seeds, over medium heat, add 1 to 2 teaspoons additional oil, if necessary. Add the squash, season with salt and black pepper, and cook, stirring occasionally, until just tender and lightly browned on all sides, 5 to 7 minutes. Transfer to a plate.
Add an additional 1 to 2 teaspoons oil to the pan. Add the bell pepper and poblano pepper, season with salt and black pepper, and cook, stirring occasionally, until the bell pepper and poblano pepper begin to soften and char, 6 to 8 minutes. Return the squash to the pan and remove from the heat.
While the bell pepper and poblano pepper cook, prepare the beans.

4

Cook the beans

  • Rinse the beans.
In a pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the taco spice blend and toast until fragrant, about 30 seconds. Add the beans and ½ cup water, and season with salt. Bring to a boil, reduce to a simmer, and cook until most of the liquid has evaporated, 5 to 6 minutes.
While the beans cook, prepare the slaw.

5

Make the cabbage slaw; warm the tortillas

In a mixing bowl, combine the cabbage, cilantro, and lime juice. Season lightly with sugar, if desired. Season to taste with salt and black pepper, and stir to combine.
Warm each tortilla directly over a flame on the stovetop or in a dry pan over medium heat until just pliable and warmed through, 20 to 30 seconds on each side.

6

Serve

Transfer the tortillas to individual plates, fill with the beans, and top with the squash and peppers. Garnish with the cabbage slaw, queso fresco, and pumpkin seeds, and serve with the lime wedges.

Nutrition per serving: Calories: 700, Protein: 25g, Total Fat: 26g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g, Cholesterol: 10mg, Carbohydrates: 95g, Fiber: 22g, Added Sugar: 0g, Sodium: 170mg

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