WINTER SQUASH LETTUCE TACOS

Recipe by Ellen Fisher

This recipe is vegan

Serves 3-4
Ingredients:

2 medium kabocha squashes, or other squash of your choice

2 cans of organic black beans

2-3 avocados

1/2 pound mushrooms, sliced

2 tbsp lime juice

1/4 cup cilantro, minced

1/4 cup sea veggie dulse ,

1/2 tsp each of garlic powder, black pepper, cumin

2 heads romaine or butter lettuce

optional: sunflower sprouts and diced cherry tomatoes


Directions:

  1. Cut open the Kabocha squashes and discard the seeds. Keep the skin on and dice into chunks. Place into a large pot and boil with water for about 20 minutes until fork tender.

  2. Meanwhile, drain and thoroughly rinse the beans with water. Pour the beans into a small pot on medium heat, add a few splashes of water and mash with a potato masher. Then add in the garlic powder, black pepper and cumin and mix together. Once the beans get hot, turn down the heat to low and let simmer for a few more minutes.

  3. Dice and mash the avocado into guacamole. Add in lime juice, a sprinkle of garlic powder, cilantro and dulse. If you don’t have the sea veggie dulse, you can skip it. It just adds a nice dimension of flavor to the guac.

  4. Sauté the mushrooms in a saucepan on medium heat. Stir frequently until the moisture from the mushrooms leach onto the pan, then you can stir once every minute or so for 5 minutes until cooked.

  5. Once the kabocha squash is fork tender, drain the boiling water. Layer the romaine lettuce leaves with guacamole, beans, diced kabocha squash, sautéed mushrooms and optional tomatoes and sprouts. Bam! Nutritious and delicious!

Lettuce, Winter SquashBethanee WrightComment