a culinary vision

when a culinary vision strikes, i must act immediately. acorn squash & black bean soft tacos served with avocado sauce, à la hacienda style. may not sound like much to you, but this was super delicious with the green sauce balancing the sweetness of the acorn squash. i love me. you will need: 1 food processor or blender to make the avocado sauce. ingredients for sauce are: 1/2 peeled avocado, 1/2 teaspoon fresh lime juice, 1/4 teaspoon each of salt and garlic powder, 2 sprigs cilantro, 2 green onions, 1 green poblano pepper, seeded, 1/2 fresh jalapeño pepper, 1/4 cup of water. blend in processor/blender until smooth. for the tacos: flour tortillas, 1 acorn squash, a few springs of cilantro, 1 can of rinsed black beans, cumin, salt, mexican cotija cheese, diced or crumbled. cut acorn squash in half length wise. de-seed with a spoon. place a spot of butter where the seeds were, add a shake of cayenne pepper and salt the entire cut side of the squash, cover and microwave for 4-6 minutes until fork tender. set aside to cool. rinse black beans, add salt to taste & a dash or two of ground cumin, microwave for a minute to heat through but not cook. place flour tortilla on a griddle or in a cast iron skillet and heat until pliable. assemble tacos by placing 2 slices of acorn squash, 2 tablespoons of black beans, a sprinkling of cotija cheese, a sprig of cilantro & top with green sauce. roll and eat. it’s that quick. just freakin’ do it.

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