Pumpkin Black Bean Tacos with Cilantro Lime Sauce
These satisfying tacos are a celebratory collection of plant-based whole foods, enriched with a superfood sweet and sour sauce that isn't just addicting…it's also detoxifying! Regular pumpkin is not very flavorful, so instead we use sweet kabocha squash, which is also known as a “Japanese Pumpkin.” If you can't find kabocha, you can also use acorn squash in its place.
¾ cup (packed) chopped fresh Cilantro
1 scoop Navitas Organics Daily Superfood Detox Boost
1 small Shallot, chopped
1 Jalapeno pepper, seeded and chopped
1 Tbsp Navitas Organics Coconut Palm Sugar
¼ cup fresh Lime Juice
¼ cup Olive Oil, divided
Sea Salt and ground Black Pepper
2 pounds Kabocha Squash, seeded and sliced into 1-inch wedges
1 tsp ground Cumin
¼ tsp ground Cinnamon
8-10 5-inch Corn Tortillas, warmed
1½ cups cooked Black Beans (or 1 15-ounce can, rinsed)
1 cup Frisee, or Baby Arugula
½ cup non-dairy Ricotta Cheese (optional)
To make the Cilantro-Lime Sauce:
In a mini blender or food processor, combine the cilantro, Detox Boost, shallot, jalapeno, Coconut Palm Sugar, lime juice, 2 tablespoons olive oil, and ½ teaspoon sea salt. Blend into a green sauce until smooth.
To make the Pumpkin:
Preheat the oven to 400° F. Line a baking pan with parchment paper.
In a mixing bowl, toss together the squash, the remaining 2 tablespoons olive oil, cumin and cinnamon, and generously season with salt and pepper. Transfer the squash to the baking pan and line it up in an even, flat layer. Roast for 20 minutes, then flip over and roast the other side until tender, about 10 minutes longer. Remove from heat.
To assemble the Tacos:
Lay the tortillas out flat and line each one with beans and a couple squash slices, and drizzle generously with the Cilantro Lime Sauce. Garnish with frissee or arugula, and non-dairy ricotta cheese as desired.
Makes 8-10 tacos
Submitted by Julie Morris