Ingredients
For the Roasted Filling
- 3 cups honeypatch squash, peeled and cut into 3/4-inch cubes
- 4 medium tomatillos, husked and quartered
- 1/2 medium red onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Approximately 1/2 tablespoon honey
- Freshly ground black pepper
For the Cilantro-Jalapeño Crema
- 1/2 cup Greek yogurt
- 1 small jalapeño, seeded for mild heat or left whole for spicy
- 1/2 packed cup cilantro (tender stems included)
- 1 small garlic clove
- Juice of 1/2 lime
- Pinch of kosher salt
For Serving
- 1 can (approximately 15 ounces) of black beans, drained, rinsed and heated
- 8 small corn tortillas
- 1/2 cup crumbled cotija
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Toss the honeypatch squash, tomatillos, and onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the sheet pan. Drizzle with honey all over. Roast for 25 minutes, flipping once halfway through, until the squash is tender and the tomatillos are blistered and jammy.
- Meanwhile, in a blender or mini food processor, combine the yogurt, jalapeño, cilantro, garlic, lime juice, and salt. Blend until smooth and vibrant green.
- Warm the tortillas. Heat them directly over a gas flame or in a dry skillet until lightly browned and pliable. Keep warm in a clean towel.
- Add a layer of black beans sprinkle with cotija. Spoon the roasted honeypatch-tomatillo mixture onto tortillas. Drizzle with crema and serve more on the side for dipping.