What’s Cooking In SG’s Kitchen? Ryker Suicide’s Butternut Squash And Black Bean Tacos!
Nov 2011 17

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Butternut Squash And Black Bean Tacos!

Posted In Blog,Food & Drink,Vegetarian

by Ryker Suicide

I saw Fatality posted that she made these in The Kitchen Group, I asked her for her recipe but she said she sort of just did her own version of a very basic recipe. So I did the same. It was delicious! A fantastic autumn dish with a little kick. I have to credit Fatality for the pickled onion idea. ABSOLUTELY made the dish!

Ingredients Tacos:

  • 1 can of black beans
  • 1/2 can of Ro*Tel diced tomatoes with peppers
  • Lime juice
  • Fresh cilantro
  • 1 clove of garlic
  • 1 small butternut squash
  • Olive oil
  • 1 package of ground tofu “beef” bits (I love Smart Ground Original)
  • 1 TBS Chinese 5 spice seasoning
  • Ground Sage (to taste, I used about a TBS)
  • Sea salt and fresh ground pepper to taste
  • 1/2 TBS ground cumin
  • Pickled onions (recipe follows)
  • 3 diced peppers (jalapenos or serranos work great)
  • Optional: Sour cream or yogurt (I used soy yogurt, to keep with the vegan theme)
  • Corn Tortillas

Preparation:

Combine beans, Ro*Tel tomatoes, lime juice (I used a generous squirt of refrigerated lime juice), and about 1/8 of a cup of chopped cilantro leaves. Stir until warm, add 1 clove of crushed garlic and simmer on low stirring occasionally to prevent beans/garlic from burning.

In a large skillet heat olive oil (a few turns of the pan) until it begins to smoke. Add chopped butternut squash (about 1/4 inch pieces or so, whatever your preference is), ground sage (fresh would also probably work great here, I just didn’t have any on hand), salt/pepper, 5 spice, and ground cumin. Sauté for about 10 minutes until squash is very tender. Add “beef” crumbles and a pinch more of previously mentioned spices (to taste) and cook another 4-6 minutes until flavors have combined and are scrumptious!

Warm tortillas in a dry pan. Serve butternut squash/veggie ground mixture topped with beans, diced jalapenos/serranos, pickled onions, yogurt, and fresh cilantro.

Eat and enjoy!

Ingredients Pickled Onions:

  • 1 cup of red wine
  • 1 cup of red wine vinegar
  • Approx. 1 TBS mustard seed
  • Approx 2 TBS whole peppercorns
  • 1/2 cup of packed brown sugar
  • 2 tsp red pepper flakes
  • 2 small yellow onions

Preparation:

Combine red wine and red wine vinegar in a pan over med-low heat. Stir in sugar until melted. Add mustard seed, peppercorns and pepper flakes. Add onions (I sliced them in half and then did thin slices). Heat over medium-high until boils. Transfer to mason jar and allow to pickle 8-12 hours (or longer). They keep for about 10-14 days in the fridge and are heavenly :)

Related Posts:

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Yummy Tomato Bisque
What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna
What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole
What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

1 comments
macy
macy

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