Cooking in Season by Brigit Binns

Author:Brigit Binns
Language: eng
Format: epub
Publisher: Weldon Owen

Soft Tacos with Pumpkin, Black Beans & Avocado

Roasting accentuates the mellow sweetness of Sugar pumpkins—one of the best varieties for cooking. Paired with cumin-spiced black beans, fresh corn, and sliced avocado, these fully loaded vegetarian tacos make an ample meal.

1 small Sugar pumpkin or butternut squash, about 1¾ lb (875 g), peeled, seeded, and cut into ½-inch (12-mm) cubes

3 tbsp olive oil

⅛ tsp chili powder

Salt and freshly ground pepper

½ small yellow onion, finely chopped

1 clove garlic, minced

½ tsp ground cumin

1 can (14½ oz/455 g) black beans, drained and rinsed

1 ear corn, husk and silk removed and kernels cut from the cob

12 corn or flour tortillas, 6–7 inches (15–18 cm) in diameter, warmed

1 avocado, pitted, peeled, and sliced

1 cup (5 oz/155 g) crumbled cotija or feta cheese

½ cup (½ oz/15 g) fresh cilantro leaves

1 or 2 limes, cut into wedges

serves 4–6

Preheat the oven to 425°F (220°C).

Arrange the pumpkin in a single layer on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and toss gently to coat. Sprinkle with the chili powder and season with salt and pepper. Roast, stirring once halfway through, until the pumpkin is tender, about 30 minutes.

In a frying pan, warm the remaining 1 tbsp olive oil over medium heat. Add the onion and cook, stirring often, until very tender, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Add the cumin, black beans, and corn and stir until heated through, about 1 minute.

To serve, fill each tortilla with some of the pumpkin, bean mixture, avocado, cheese, and cilantro, then finish with a squeeze of lime.

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