ROASTED CINNAMON SPICED DELICATA SQUASH BLACK BEAN TACOS

Roasted Cinnamon Spiced Delicta Squash Black Bean Tacos with a lemon tahini sauce. I love meals that combine flavors. This one is spicy... and savory... and sweet... and tangy. This recipe includes a lemon tahini dressing. Tahini is an incredible plant-based source of protein, healthy fats, iron and calcium. Don’t be surprised if you see this dressing pop up on other Four Summers Life recipes in the future. It’s the best!

Vegan, gluten free

Level of difficulty (1 - 5): 3 Makes 2-3 servings

Prep Time: 10-15 minutes Cooking Time: 15-20 minutes

INGREDIENTS

INGREDIENTS FOR TACOS
• Corn tortillas (enough for 3 - 4 tortillas per serving)

INGREDIENTS FOR DELICATE SQUASH
• 1 medium-large size delicata squash, cut lengthwise with the seeds removed
• 2 teaspoons of ground cinnamon
• 1 ⁄ 2 teaspoon sea salt (or to taste)
• 1 ⁄ 2 teaspoon black pepper (or to taste)
• 1 ⁄ 2 teaspoon ground cumin
• 2 teaspoons of olive oil

INGREDIENTS FOR BLACK BEANS
• 1 can of black beans (15 ounce), drained but NOT rinsed
• 1 -2 stalks of scallions (green onions)
• 1 ⁄ 4 teaspoon cayenne pepper
• 1 ⁄ 2 teaspoon sea salt
• 1 ⁄ 2 teaspoon black pepper
• 1 ⁄ 2 teaspoon ground cumin
• Juice of 1 ⁄ 2 of lime
• 1 ⁄ 2 medium yellow or red onion chopped
• 2 teaspoons of olive oil
• 1 ⁄ 4 cup of water

INGREDIENTS FOR TAHINI DRESSING
• 1 / 3 cup of tahini
• 1 / 3 cup of water
• The juice of 2 lemons
• 2 garlic cloves minced
• 1 ⁄ 2 teaspoon of cumin
• 1 ⁄ 4 teaspoon of chili powder
• 1 ⁄ 4 teaspoon of cayenne pepper
• 1 ⁄ 4 teaspoon of salt (or to taste)
• 1 ⁄ 4 teaspoon of black pepper (or to taste)

INSTRUCTIONS

COOK DELICATA SQUASH
Preheat oven to 375 degrees. Cut delicata squash into 3 ⁄ 4 inch half-moons and toss with olive oil and seasoning in medium sized bowl. Place squash on greased bake sheet lined with parchment paper (may need an extra drizzle of olive oil on top of squash). Bake for 20 - 25 minutes, flipping halfway through.

COOK BLACK BEANS
While squash is baking, heat 2 teaspoons of olive oil in medium saucepan over medium heat.
Add chopped onions and pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add the cumin, cayenne pepper, black pepper and chili powder and stir for 1 minute. Add black beans and 1 / 4 cup water and stir. Cover and reduce heat to simmer. Cook for 6-10 minutes and add most of chopped scallions for the last minute of cooking. Save a pinch of the raw scallions to garnish tacos at the end. Remove beans from heat, stir in lime juice and cover until ready to serve.

Prepare tahini dressing while squash and beans are cooking, combine tahini, water, lemon juice, garlic cloves, salt, black pepper, cumin and cayenne in a blender. Blend for 30 seconds-minute until smooth and uniform. Set aside.

• Heat tortillas up on medium heat for about 2 minutes on each side

• Place beans on tortilla

• Top beans with squash

• Drizzle tacos with tahini sauce and garnish with chopped scallions

-Enjoy!