squash-tadas

Ok, whatever. You can think whatever you want of this blog. Fucking hippies. Fucking tofu and red pepper flake all over the place. Whatever. I don't care. All you need to know is that this recipe is serious, restaurant quality oh-damn-I-just-popped-a-boner type shit and you should try it, for rills.

Ingredients:
4 hand made corn tortillas
1 can black beans
1 avocado
1 acorn squash
1 onion, sliced 1/4 inch
2 large tomatoes, roughly chopped
4 small peppers (a mix of red and green), julienned
1 cup shredded cheese (a mix of cheddar and jack)
your favorite fresh salsa
1 Tbsp chili powder
1 Tbsp taco seasoning
1/2 tsp cayenne pepper
salt and pepper
cooking spray

Half your acorn squash and spray with cooking spray. Season with salt and pepper and bake in a preheated 350 degree oven face down for 45 minutes. Scoop out the pulp with a spoon and mash in a sauce pot or saute pan set to medium heat that has been sprayed with cooking spray. Add black beans and all spices. Mix and season to taste with salt and pepper. Arrange 4 corn tortillas on a sprayed cookie sheet and add squash and bean mixture like so:


Add onions to a sprayed saute pan over medium heat. Cook until translucent, approximately 5 minutes. Add peppers and cook an additional 5 minutes. Top tortillas with the pepper and onion mixture, and then top with the shredded cheese blend. Place in the already preheated 350 degree oven for 10 minutes or until the cheese is melty and delicious. Serve with your favorite fresh salsa (ours is Casa Sanchez Hot) and some sliced avocado. Totally amazing!