Grilled Butternut Squash Tacos with Black Beans and Cashew Queso

I’ve tried several different versions of tacos, but none like this. For starters, I’ve never grilled butternut squash before (crazy I know 🤯). Adding in the cashew queso is another lovely addition to this masterpiece. Everything together just works. This recipe makes quite a few tacos (approx 12) so you can share with friends or have plenty of leftovers. I most certainly will be adding this taco recipe into my rotation of Taco Tuesdays and I hope you give it a try. Enjoy!

Total time: 40 Mins

Ingredients:

Produce

• 1 Avocado

• 1lb (500 g) Butternut Squash (Peeled and Seeded)

• 1/2 Bunch cilantro

• Juice of 1 lime and 1 cut into wedges for serving

• 1 Onion

• 1 Avocado, sliced

Spices

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

Oils/Vinegar/Sauces

• 4 tablespoon olive oil (Divided)

• 2 tablespoons basic barbecue sauce

• 2 tablespoons soy sauce

• 1 1/2 tablespoons chipotle hot sauce

Other

• 2 1/3 cups (400g) cooked black beans

• 2 teaspoons pickled jalepeño peppers (optional)

• 12 Flour tortillas

For the Cashew Queso

• 1 cup (125g) cashews

• 1/4 cup (60ml) lemon juice

• 1 teaspoon nutritional yeast

• 1/3 cup water

• 1/2 teaspoon salt

• 1 Red Chile pepper, stemmed (seeded for less heat)

Directions:

For the squash and beans

1. Cut the squash into slices 2cm thick, coat with 2 tbsp of the oil and grill over direct heat for 3 minutes on each side. Then put them over indirect heat, close the lid and finish cooking for 10 minutes. Cut them into bite-size pieces.

2. For the beans, finely dice the onion, pull off some of the cilantro leaves and finely chop reserving some for garnish. Preheat a cast iron skillet over indirect heat, add the remaining oil and sweat the onion for 2 minutes. Add the remaining ingredients, excepts the ciliantro leaves, and cook over indirect heat with the lid closed for 10 minutes, stirring from time to time.

3. Warm the tortillas over indirect heat for 1 minute. Halve, pit, peel, and dice the avocado. Fill the tacos with the bean mixture, squash pieces and avocado. Top with the cashew queso and reserved cilantro leaves. Serve with lime wedges.

For the cashew queso

1. Soak the cashews overnight in plenty of water.

2. Drain and rinse the cashews well under running water.

   Note: If you have a high speed food processor (Vitamix) you can skip to step 3.

3. Combine all ingredients into food processor until smooth.

*This recipe can be found in the VBQ - The Ultimate Vegan Barebeque Cookbook, which is great for grilling season!!*