Roasted Delicata Squash and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli
You'll never miss the meat in these perfect fall/winter tacos featuring roasted delicata squash, crispy kale and black beans topped with cotija cheese and a smoky sweet heat aioli on corn tortillas.
Ingredients
- 1 medium-size delicata squash skin washed, cut in half lengthwise
- 1 bunch kale washed and chopped, big stem removed
- 2 cups black beans drained and rinsed
- ½ cup cotija cheese crumbled
- 1 batch Smoked Spanish Paprika and Chili Aioli included below
- ½ tsp. ground cumin
- Salt and pepper to taste
- olive oil
- 8 to 10 5" or 6" corn tortillas
Instructions
Ingredient Prepping and Cooking
- Preheat oven to 350 F.
- Place delicata squash halves on a baking sheet and roast in oven until soft, about 40 to 45 minutes. Remove from oven and allow to cool.
- When squash is cool, slice into 1/4" slices. No need to peel, skin is edible and tasty.
- While squash is cooking, mash black beans with cumin, salt and pepper and a drizzle of olive oil.
- For crispy kale: Lightly coat kale with olive oil and cook small amounts of the kale fast in a large skillet or griddle over medium-high heat. Kale with crisp and slightly blacken in places. Remove kale from pan and continue until all kale is cooked.
Taco Assembly
- On a warm tortilla, layer the ingredients. First, a small portion of mashed black beans, followed by kale, then several slices of squash and sprinkled with cotija cheese. Drizzle the Smoked Spanish Paprika Aioli over the top.
- Serve warm and enjoy.
