Delicata Squash & Black Bean Tacos

Delicata Squash & Black Bean Tacos
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Ingredients
  1. 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on)
  2. olive oil
  3. kosher salt
  4. freshly ground black pepper
  5. ground cumin
  6. 1 15-ounce can black beans, drained and rinsed
  7. 4 ounces fresh ricotta
  8. cilantro, chopped
  9. 8 street taco sized tortillas (4”)
  10. pico de gallo (optional)
Instructions
  1. Heat oven to 400 F. Use convection heat.
  2. Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize.
  3. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste.
  4. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro.
  5. Heat tortillas for a few minutes in oven until warm.
  6. Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired.
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