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 squash with salt, pepper, chili powder, paprika, cumin, and cilantro.  In a medium skellet of medium heat, add the olive oil and the squash mixture.  Sauté the squash for 4-5 minutes.  For me, I don't want them crunchy, but I like to keep them a little firm.  I've never liked overcooked squash.  Grab your taco shell and spoon on some black beans, then add a layer of squash, top with onions and cheese.

Pickled Onions

1/4 of an onion, sliced

2 tbsp apple cider vinegar

1/4 tsp pink salt

1 tsp raw sugar

In a small bowl, add all of your ingredients.  Let it sit for at least 30 minutes before using.

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When it's done properly, taco should be a verb.

 - Jonathan Gold