Black Bean And Butternut Squash Tacos

Course : Beans
Serves: 4
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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 tortillas soft corn tortillas -- see * note
2 small pickled shallots -- see * note
2 bunches cilantro sprigs
3 medium serrano chiles -- diced (seeds removed first if desired)
1 Cup crema -- see * note (or creme fraiche or sour cream)

Preparation / Directions:

* 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.

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