Black Bean and Squash Tacos with Pickled Onions
The inspiration for this taco actually came from curiosity over these grain-free taco shells. I don’t usually buy taco shells — if I want crunchy, I reach for chips or tostadas. But the hype around this grain-free option got the better of me, and I had to see if it lived up to it. Turns out, they’re awesome. Crisp, sturdy, and a great alternative for anyone who can’t eat corn. I’m not switching over completely, but I love having them in my pantry for nights when I want something a little different — especially when I’ve got spicy black beans and squash prepped and ready to go. Black Bean and Squash Tacos with Pickled Onions 2 tbsp olive oil 2 medium yellow squash, deseeded and sliced pink salt and black pepper to taste 1 tsp New Mexican chili powder 1/2 tsp smoked Spanish paprika 1/2 tsp ground cumin 1/4 cup cilantro, chopped Spicy Black Beans with Roasted Poblanos Taco or Tostada Shells Pickled Onions (recipe below) Pepperjack cheese (optional) In a medium-sized bowl, toss the s...
