Squash and Black Bean Taco Filling

I haven't been blogging much lately. Or cooking much. Is it the change of the weather? The cold that has dragged on for weeks? Or did I mention it’s NaNoWriMo? (National Novel Writing Month. I’m, um, behind on my word count. ‘Nuff said.)

The boys adore Mexican-inspired food and they would eat beans with cheese and sour cream several times a week if it was offered. This evening the idea was to maximize the wonderful healthy ingredients – black beans, fresh vegetables – and make it so flavorful the kids wouldn’t ask for the sour cream and cheese (yeah, not happening yet. I’m raising the Dairy Council’s biggest fans.) Nothing especially original here, just the familiar flavors we all like mixed and matched with the fresh produce of the season.

The kids had this on soft corn tortillas, but it was also good served low-carb style, plain in a bowl.

Squash and Black Beans Taco Filling

1 medium onion, chopped

2 cloves garlic, chopped

1 medium red or yellow bell pepper, chopped

1 teaspoon cumin

½ teaspoon oregano

½ teaspoon ground pepper

1 small or ½ large butternut (or other hard-shelled) squash, peeled and diced in small pieces

1 can diced tomatoes with green chilies

1 can corn, drained

1 can black beans, drained and rinsed

About 2 tablespoons jarred salsa

1 small can tomato sauce, divided

(Hot sauce or cayenne, optional)

In a large skillet or saucepan, saute onion, garlic, and bell pepper about 2 minutes over medium low heat, until just starting to soften. Add cumin, oregano and pepper and stir to coat. Add squash pieces and continue to sauté until the outside of the squash is starting to soften. Add the diced tomatoes, corn, black beans, salsa and half of the tomato sauce. Stir and cover. Cook on medium-low heat until squash is soft but firm (time will vary depending on how small the pieces are – 15-20 minutes.)  If mixture is too dry, add more tomato sauce. If mixture is too soupy, remove lid and stir more frequently. The filling should end up thick and lumpy, with squash pieces cooked but firm and holding their shape.

Garnish with chopped fresh cilantro. Serve with taco shells or tortillas and other taco toppings like lettuce, tomato, sour cream, scallions and grated cheese.Serves 4 (generously as taco filling, adequately served alone.)

Why do I end up with photos like this? Anyway, there is taco filling under all that lettuce.
And look, evidence that children actually will eat the green stuff!

Ratings: The kids gave this two thumbs up, although they started out a little iffy about the squash in the mix. I thought it was a bit carb-heavy with the tortilla, and might leave out the corn next time.

Couscous Volcanoes

This is really just a variation of (family favorite) stuffed acorn squash with rice, but with an Italian twist. The creamy couscous complemented the smooth texture of the squash, while the pesto highlighted its nutty undertones of flavor. 

If you have the time to bake the squash, this is a fast meal to prepare, and it got a big thumbs-up from all diners, even the one who “doesn’t like vegetables.”

Couscous Volcanoes

Makes 4 large servings

2 acorn squash, cut in half, seeded, and baked until soft. (place squash upside down on baking sheet with lip; cook for about 45 minutes at 350 degrees, or until soft.)

Filling

Olive or vegetable oil for cooking

1 medium red, yellow, or orange bell pepper, chopped

1 medium onion, chopped

1 clove garlic, minced

1 small can (15 oz) diced tomatoes (stewed with garlic and bell peppers style, if available)

1 small can tomato sauce

About ¼ cup basil pesto (made with basil, olive oil, pine nuts and parmesan)

About 1/2 cup meat-substitute crumbles, defrosted in microwave

1 cup (dry) plain couscous (prepared according to package directions)

Fresh grated parmesan cheese

Leave oven on, or preheat to 350 degrees. In large skillet, sauté the bell pepper, onion, and garlic until vegetables are beginning to soften. Add diced tomatoes, tomato sauce, pesto and crumbles. Cover and simmer for 5-10 minutes.

While vegetables and sauce are simmering, cook couscous according to package directions and put aside.

When sauce flavors have mixed, turn off heat. Put aside about 1/2 cup of the sauce. Add couscous and about ½ cup grated fresh parmesan to the remaining sauce. Stir to mix thoroughly. Use an ice cream scoop to heap filling in squash shells in “volcano” style. Drizzle each volcano with a bit of sauce “lava.” Shave some fresh parmesan on top of that.

Place in oven until cheese melts, about 5-10 minutes. Garnish with fresh thyme or oregano.