by NicoleCLang
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my 3 recipes »
Photo by NicoleCLang
NicoleCLang's Notes:
Expand1 small butternut squash Ask a question about this ingredient
1 med to large poblano pepper Ask a question about this ingredient
1 small red onion Ask a question about this ingredient
1/2 jalapeno pepper Ask a question about this ingredient
garlic Ask a question about this ingredient
2-4 flour or corn tortillas Ask a question about this ingredient
1 handful cotija cheese Ask a question about this ingredient
1 sprig cilantro, chopped Ask a question about this ingredient
olive oil Ask a question about this ingredient
Preheat oven to 375 degrees
Ask a question about this stepPeel and cut your squash into bite size chunks and cut your peppers into strips. Add in olive oil and maybe some chili seasoning.
Ask a question about this stepRoast in the oven for at least a half hour. Check on them so they don't burn and turn if needed.
Ask a question about this stepDice or chop the red onion and the jalapeno and garlic, and saute in a pan with olive oil. Throw in some cumin if you have it.
Ask a question about this stepWhen the onion, garlic and jalapeno are soft and fragrant take the squash and peppers out of the oven, now throw em' in with the onions and let them saute to just get rid of any excess water, maybe turn the heat up.
Ask a question about this stepUse your hot oven to warm your tortillas and serve with a sprinkling of cotija cheese, cilantro and green salsa
Ask a question about this stepI made this tonight, with some adjustments based on my own crisper-rooting, and it turned out great! Thanks for sharing this!
That's great to hear! I eat tacos whenever it's just me cos' they are so fast and easy to adjust to what's in the fridge.
The only picture I had shows kale instead of the poblano, but both are pretty tasty!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Sounds great! And I just got a couple poblanos from the market, just for the hell of it. Thanks for recipe.