20-30 minutes | Serves 4-5
This dish features white corn tortillas from Three Sister’s Nixtamal, Portland’s very own nixtamal. They carefully source organic corn kernels from farms and cooperatives in Mexico, New Mexico, and here in Oregon, and nixtamalize it into fresh and nutritious masa.
Nixtamal is created when whole dry corn kernels are heated in water and calcium hydroxide, also known as limestone or cal. This process softens the corn to make a nutrient-enriched masa, making it more digestible and unlocking calcium, protein, B vitamins and folate. This method is thought to have originated from indigenous peoples in what is now southeast Mexico and Guatemala over 7 thousand years ago!
What you’ll receive:
- Organic Scallions
- Organic Cilantro
- Organic Lime
- Organic Cabbage Mix
- Crumbled Feta Cheese
- Cooked Black Turtle Beans
- Quart of Diced Organic Butternut Squash
- Pack of 10 Three Sisters Nixtamal White Corn Tortillas
- Barnacle Bullwhip Kelp Hot Sauce
What you’ll need:
- Extra Virgin Olive Oil
- Pure Kosher Sea Salt
- Black Pepper
- Ground Cumin
- Preheat oven to 425°F and adjust a rack to the upper third of your oven. Line a sheet pan with parchment or foil.
- Prep your herbs: Thinly slice the scallions, roughly chop the cilantro.
- Spread the diced butternut squash on your pan and coat with 2 tablespoons of olive oil. Season with a pinch of salt, 1/2 teaspoon of cumin, and a few cracks of black pepper.
- Transfer the pan to the oven and roast until the squash begin to turn brown on the edges, 15 minutes.
- While the squash roasts, combine the cabbage mix and half the crumbled feta in a bowl. Add 1 tablespoon of olive oil, the zest and juice of the lime, and 1/2 teaspoon of salt.
- Heat a large skillet over medium high heat and add 2 tablespoons of olive oil. Drain the black beans of their liquid and add to the pan. Partially mash them using a wooden spoon or a pastry blender. Heat & mash for 4 minutes. Add 1/2 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet with the beans. Allow the contents of the pan to continue cooking while stirring for an additional minute then transfer them from the pan to a bowl and set aside.
- Wipe out the skillet, then heat 2 tablespoons of olive oil over medium-low. Once the oil shimmers, add 2-3 tortillas in a single layer. Cook for 1 minute.
- Spoon 2-3 tablespoons of the black beans mixture onto each tortilla then fold in half, pressing down firmly with the flat side of a spatula to set the shape. Turn the heat up to medium high and cook until golden-brown underneath, about one minute. Flip and crisp on the second side for another minute. Remove tacos from the pan and onto a plate.
- Repeat steps 5-7 to cook more tacos in batches of 2-3 until you have the desired amount of servings (2-3 tacos per person).
- Plating: gently pry open the tacos, stuffing each one with a generous scoop of roasted squash and a heaping tablespoon of the slaw mixture. Sprinkle with the remaining feta and garnish with a drizzle of hot sauce!