After hiking in the Gunks a few weeks back, we stopped off at a farm stand and picked up a bunch of pumpkins and squash. With my most difficult decision being which to use first, I settled on the kabocha squash.
- 6-8 corn tortillas
- 1/2 kabocha squash, seeded and sliced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 - 2 cups mushrooms, sliced
- 1 15 oz. can of cannellini or great northern beans
- 1 tablespoon Bragg Liquid Aminos
- 1-2 tablespoons nutritional yeast
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups of spinach, roughly chopped
- salt and pepper to taste
- olive oil
- olive oil spray
- Preheat oven to 425 degrees. Line a baking sheet with tinfoil or wax paper, arrange the sliced kabocha squash and mist with olive oil spray. Sprinkle the squash with salt, pepper and the nutritional yeast. Roast for 30-40 minutes, or until easily pierced with a fork. Let the squash cool slightly before dicing. Lower the oven to 375 degrees.
- While the squash is roasting, add about a tablespoon of olive oil to a saute pan and heat for 1 minute at medium. Add the red onion and cook for 1-2 minutes or until translucent, toss in the garlic and give it a few more minutes.
- Add white beans, mushrooms and Bragg Liquid Aminos and saute for about 5 minutes or until the mushrooms are soft and cooked through. Sprinkle on the cumin, paprika, cayenne and salt and pepper. Let it cook together for another minute or two. Fold in the spinach until it begins to wilt.
- When the spinach hits the pan, pop your tortillas in the oven and bake for 2-3 minutes on each side. Remove the tortillas and get ready to plate. Start with the veggie and bean mixture and add kabocha squash on top. Munch immediately.
These are really hearty tacos and one was more than enough for me. Put any leftovers in the fridge and enjoy for lunch the next day.