Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          refried black beans -- see * note
   1      small         butternut squash
   2      tablespoons   olive oil
   1      teaspoon      salt
     1/2  teaspoon      ground cinnamon
   1      teaspoon      ground cumin
     1/2  teaspoon      freshly-ground black pepper
   8                    soft corn tortillas -- see * note
                        pickled shallots -- see * note
                        cilantro sprigs
   3                    serrano chiles -- diced
                        (seeds removed first if desired)
                        crema -- see * note
                        (or creme fraiche or sour cream)

Preparation:

* Note: See the "Refried Black Beans", "Corn Tortillas", "Pickled Shallots", and "Crema" recipes which are included in this collection. Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2-inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Sauté over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes. To serve, heat Corn Tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in Refried Black Beans, topping with sautéed squash, sliced Pickled Shallots, cilantro sprigs, diced Serranos, and Crema. Roll up and serve 2 per person.