What’s Cooking In SG’s Kitchen? Ryker Suicide’s Butternut Squash And Black Bean Tacos!1

by Ryker Suicide

I saw Fatality posted that she made these in The Kitchen Group, I asked her for her recipe but she said she sort of just did her own version of a very basic recipe. So I did the same. It was delicious! A fantastic autumn dish with a little kick. I have to credit Fatality for the pickled onion idea. ABSOLUTELY made the dish!

Ingredients Tacos:

• 1 can of black beans
• 1/2 can of Ro*Tel diced tomatoes with peppers
• Lime juice
• Fresh cilantro
• 1 clove of garlic
• 1 small butternut squash
• Olive oil
• 1 package of ground tofu “beef” bits (I love Smart Ground Original)
• 1 TBS Chinese 5 spice seasoning
• Ground Sage (to taste, I used about a TBS)
• Sea salt and fresh ground pepper to taste
• 1/2 TBS ground cumin
• Pickled onions (recipe follows)
• 3 diced peppers (jalapenos or serranos work great)
• Optional: Sour cream or yogurt (I used soy yogurt, to keep with the vegan theme)
• Corn Tortillas

Preparation:

Combine beans, Ro*Tel tomatoes, lime juice (I used a generous squirt of refrigerated lime juice), and about 1/8 of a cup of chopped cilantro leaves. Stir until warm, add 1 clove of crushed garlic and simmer on low stirring occasionally to prevent beans/garlic from burning.

In a large skillet heat olive oil (a few turns of the pan) until it begins to smoke. Add chopped butternut squash (about 1/4 inch pieces or so, whatever your preference is), ground sage (fresh would also probably work great here, I just didn’t have any on hand), salt/pepper, 5 spice, and ground cumin. Sauté for about 10 minutes until squash is very tender. Add “beef” crumbles and a pinch more of previously mentioned spices (to taste) and cook another 4-6 minutes until flavors have combined and are scrumptious!

Warm tortillas in a dry pan. Serve butternut squash/veggie ground mixture topped with beans, diced jalapenos/serranos, pickled onions, yogurt, and fresh cilantro.

Eat and enjoy!

Ingredients Pickled Onions:

• 1 cup of red wine
• 1 cup of red wine vinegar
• Approx. 1 TBS mustard seed
• Approx 2 TBS whole peppercorns
• 1/2 cup of packed brown sugar
• 2 tsp red pepper flakes
• 2 small yellow onions

Preparation:

Combine red wine and red wine vinegar in a pan over med-low heat. Stir in sugar until melted. Add mustard seed, peppercorns and pepper flakes. Add onions (I sliced them in half and then did thin slices). Heat over medium-high until boils. Transfer to mason jar and allow to pickle 8-12 hours (or longer). They keep for about 10-14 days in the fridge and are heavenly 🙂

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What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce