Smoky Butternut & Black Bean Tacos with Kale & Cabbage Slaw

I’m obsessed with tacos. Who’s with me?

I love all tacos but these are particularly amazing on both the flavor and texture fronts. Butternut squash gets tossed with a drizzle of olive oil and a dash of smoked paprika before being roasted, slightly caramelized and piled high on corn tortillas. Finish off with tender kale, crispy cabbage, protein-packed black beans, crumbled Cotija cheese, buttery avocado and fresh lime juice, each bite is sweet and savory with a subtle tang.

And don’t even get me started on the health benefits.

It’s a hand-held meal packed with so many nutrients to make you even smarter and more gorgeous, friends! (I’m talking antioxidants, beta-carotene, and fiber for days). In short, these tacos are fresh and  satisfying comfort food. They’re the kind of meal that makes fulfilling your healthy eating goals easy, breezy!

Smoky Butternut & Black Bean Tacos with Kale & Cabbage Slaw

Smoky Roasted Butternut Squash:
1 medium butternut squash (about 2 to 2 ½ pounds)
1 tbsp. olive oil
1 teaspoon smoked paprika
Salt and freshly ground pepper

Kale, Cabbage and Black Bean Slaw:
1 cup purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 cup cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 cup Tuscan kale, thinly sliced and roughly chopped into 2-inch long pieces
1 (15-ounce can) black beans, rinsed and drained
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
2 teaspoon olive oil
¼ teaspoon salt, more to taste

Simple guacamole:
1 large avocado, diced
1 tablespoon lime juice
¼ teaspoon ground cumin
Pinch of salt, more to taste

Everything else:
8 organic corn tortillas (I used local brand Tortilleria Pachanga)
Optional garnishes: additional chopped cilantro, salsa, crumbled Cotija or feta cheese (omit for vegan tacos)

Preheat oven to 425 degrees. Line one large baking sheet with parchment paper for easier cleanup. To roast the squash: On prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides. Sprinkle with smoked paprika and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 20 to 25 minutes, tossing halfway.

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, kale, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.

To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.

To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Upcoming Cooking Class: Just 4 seats left!

Easy Weeknight (kid friendly) Dinners

Thursday, October 11th, 2018, 6:30-8pm – BOOK NOW

The same old recipes get boring for kids and adults. Mix things up with reinvented recipes and spins on the traditional and come experience these dishes. Tried and tested, these recipes are sure to become new family favorites! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

• Loaded Baked Potato Soup
• Easy Bean & Corn Enchilada Cups
• Baked Gnocchi with Marinara, Mozzarella & Fresh Pesto
• Buffalo Cauliflower Tacos with Homemade Ranch Dressing
• Twix Bites

This class is $75 per person. Space is limited to 12 guests