So, just to make my already complicated life a little more complicated, I’m thinking about going vegan for a week, just to see if I can do it.
I’ve done all-vegan days before, but I’m not sure if I can do a whole week without cheese or dairy. Honestly, my biggest fear is morning coffee. I use about equal parts hot fat-free milk and coffee. Almond or soy milk just doesn’t taste the same. I think, maybe, I could learn to like it though knowing how much better it is for the planet.
I think I can do it for a week, just to test it out, especially if I can have dinners like these! I had my tacos with sour cream, but they would have been just fine without it. The original recipe included a recipe for pickled shallots, but I happened to have pickled radishes in my fridge that filled in nicely.
You can serve on corn or flour tortillas depending on your preference, either way, these tacos are a perfect vegetarian or vegan weeknight meal.
Black Bean and Butternut Tacos
1 small butternut squash, peeled and cubed
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
3 cups black beans (I used canned, drained and rinsed)
8 soft corn or flour tortillas
Toppings (optional): chopped cilantro, sour cream (omit if vegan), chopped jalapeño peppers
1. Heat the oil in a medium skillet over medium/medium high heat. Add the squash and stir to coat with oil.
2. Sprinkle the squash with salt, cinnamon, cumin, and pepper and stir to coat the squash. Cook, stirring frequently, until the squash is fork-tender but not mushy, about 10-15 minutes.
3. Add the black beans and cook until heated through. Taste and add salt if necessary.
4. Warm the tortillas and assemble tacos with the squash and bean mixture and your favorite toppings.
Source: Cate’s World Kitchen