Three Sisters Tacos! Chipotle Roasted Delicata

Introduction

Wendy Downing of Three Sisters Nixtamal shares this plant-based taco recipe featuring sweet roasted delicata squash, smoky chipotle, and hearty black beans. Topped with a simple red slaw and pepitas, these tacos are full of flavor and texture.

Ingredients

• 1 delicata squash (about 1 lb), diced

• 2 tbsp olive oil

• 1 tbsp chipotle in adobo, minced

• ⅛ tsp cumin powder

• ¾ tsp sea salt

• ¼ tsp Mexican oregano

• ½ cup cooked black beans, warmed

Optional toppings

• Grated Cotija, queso fresco, or similar vegan cheese

• Toasted pumpkin seeds (pepitas)

  
  

Simple Red Slaw

• Red cabbage, thinly sliced

• Cilantro, chopped

• Squeeze of lime

• Splash of olive oil

• Pinch of salt

Steps

1. Preheat oven to 425°F. Toss diced squash with olive oil, chipotle, cumin, salt, and oregano. Spread on parchment-lined sheet and roast 25 minutes, stirring halfway.

2. Warm black beans in a pan.

3. Prepare red slaw by tossing cabbage with cilantro, lime juice, oil, salt, and pepitas if desired.

4. Assemble tacos with roasted squash, beans, cheese, and slaw. Serve warm.