Winter Tacos with Smokey Chipotle Cashew Crema
Winter Tacos with Smokey Chipotle Cashew Crema
Servings
4
Ingredients
- 1 butternut squash, peeled and cut into 1 inch cubes
- 1 tsp of smoked paprika
- 1 tsp of chili powder
- ½ tsp cumin
- 1 tbsp of olive oil
- Salt and pepper
- 1 15 oz can of black beans
- Tortillas of choice for serving
- Arugula or kale for serving
For the Avocado Smash
- 1 ripe avocado
- 1 clove of garlic, minced
- Juice of 1 lime
- Salt and pepper
For the Cashew Crema
- 1 chipotle pepper packed in adobe sauce
- ½ cup of cashews, soaked in 1 cup of boiling water
- ½ cup of water
- 1 clove of garlic
- Juice of 1 lime
- 2 tbsp of olive oil
- ¼ tsp each of smoked paprika, chili powder, cumin
- Salt and pepper
Instructions
Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and add the diced butternut squash. Season with the spices, salt, pepper, and olive oil and toss. Bake for about 40-45 minutes, flipping once halfway through, until tender and beginning to char. 5 minutes before the squash is done, remove the tray from the oven and add the can of black beans that have been strained and rinsed. Add an extra pinch of salt and bake the tray for another 5 minutes.
Soak the cashews in about a cup of boiling water for 10-30 minutes.
After the cashews have soaked, drain them and add all the crema ingredients to a food processor. Blend for 2 minutes until creamy. Taste for seasonings and adjust salt/pepper accordingly.
In a bowl, add the avocado, minced garlic, lime, salt and pepper. Mash with a fork until it is the texture of guacamole. Taste for salt and pepper.
To assemble:
Warm your tortilla of choice, then layer the avocado mash, arugula, the roasted squash / bean mix, and top with a big spoonful of the chipotle sauce. Garnish with a squeeze of lime. Enjoy!
Shopping List
Produce
- 1 butternut squash, peeled and cut into 1 inch cubes
- 1 ripe avocado
- 3 limes
- 2 cloves of garlic
- Arugula or kale for serving
Pantry Items
- 1 small can of chipotle peppers packed in adobe sauce (in the Mexican section)
- 1 15 oz can of black beans
- Cashews, ½ cup
- Tortillas of choice for serving (I like the low carb soft flour tortillas from Trader Joes. For gluten free you can use Siete almond flour tortillas)
Pantry Staples
- Smoked paprika
- Chili powder
- Cumin
- Olive oil
- Salt and pepper
Equipment Needed
- Sheet tray lined with parchment paper
- Food processor
- Small bowl and fork
- Knife and cutting board
- Strainer
- Boiling water
