Serrano chiles, seeds removed if Desired, And Diced
Crema creme fraiche or sour cream for serving
INSTRUCTIONS
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. Saute over high heat, tossing frequently,
until browned outside and tender but not mushy inside, about 10 minutes. To
serve, heat tortillas quickly one by one in a very hot dry skillet, about
10 seconds per side. Assemble tacos by spooning in black beans, topping
with sauteed squash, sliced pickled shallots, cilantro sprigs, diced
Serranos, and cream. Roll up and serve 2 per person. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show
Posted to MC-Recipe Digest V1 #321
Recipe by: TOO HOT TAMALES SHOW #6350
From: Pat Asher <asher@mcs.com>
Date: Fri, 29 Nov 1996 08:01:55 -0600
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