30 minutes
35 minutes
Meal
Ingredients for the filling:
1 (2 1/2 lbs.) butternut squash, peeled and cut into ½- inch cubes
2 tbsp. olive oil
1 tsp. chili powder
½ tsp. cumin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 cup cooked black beans
Ingredients for the guacamole:
2 ripe avocados
1-2 chipotle adobo chiles, finely chopped
3 tbsp. Boursin® Cuisine Garlic & Fine Herbs
1 tbsp. fresh lime juice
½ tsp. kosher salt
Ingredients for serving:
5 tbsp. Boursin® Cuisine Garlic & Fine Herbs
12 corn tortillas
¼ cup quick pickled red onion*, optional
¼ cup fresh cilantro leaves
¼ cup thinly sliced radishes
12 lime wedges
Quick Pickled Red Onion:
1 medium red onion
½ cup water
½ cup white vinegar
2 tbsp. sugar
1 ½ tsp. kosher salt
For the filling
Drizzle squash with olive oil and sprinkle with chili powder, cumin and salt, then mix.
Roast at 425°F for 15 minutes, stir and flip, then roast for another 15 minutes.
Stir in black beans and bake for another 5 minutes.
For the guacamole
While squash is cooking, mash avocados in a small bowl.
Stir in adobo chiles, Boursin® Cuisine, lime juice and salt.
To serve
Heat Boursin® Cuisine in a saucepan over low heat until smooth and pourable.
Warm each tortilla in a hot skillet.
Spread a tbsp. of guacamole down the center of each tortilla.
Top with Butternut squash filling.
Garnish each taco with a drizzle of warm Boursin® Cuisine, cilantro, radishes, onion and a lime wedge.
Quick Pickled Onion
Thinly slice red onion and place in a mason jar.
Bring water, vinegar, sugar and salt to a simmer in a small saucepan.
Verser le mélange sur les oignons, couvrir et laisser reposer pendant 20 minutes.
Pour over onions, cover and let sit for 20 minutes.
Store any leftovers in the fridge.