Chipotle Squash & Black Bean Tacos Fill 1 Created with Sketch.

with Roasted Cabbage & Peppers

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
13 Smart Points

In this recipe, soft flour tortillas are toasted with a layer of melty monterey jack cheese, then loaded with a delicious duo of creamy mashed beans and sweet butterbaby squash—first roasted with fiery chipotle chile paste. A final layer of crisp marinated radishes adds refreshing contrast and pleasant crunch in each bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cabbage; medium dice the leaves. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place the diced squash in a bowl. Add 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to coat. Transfer to the sheet pan; arrange in an even layer on one side. Transfer the diced cabbage to the other side. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven; carefully transfer the roasted cabbage to a large bowl. 

Prepare the remaining ingredients & marinate the radishes:
2 Prepare the remaining ingredients & marinate the radishes:

Meanwhile, drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the beans:
3 Cook the beans:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared beans and garlic; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the fromage blanc. Taste, then season with salt and pepper if desired. 

Make the cheesy tortillas:
4 Make the cheesy tortillas:

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese; season with salt and pepper. Bake 2 to 3 minutes, or until the cheese is melted. Transfer to a work surface. 

Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of roasted cabbage, add the chopped peppers and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the cheesy tortillas, cooked beans, roasted squash, and marinated radishes (including any liquid). Serve the tacos with the finished cabbage. Enjoy! 

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cabbage; medium dice the leaves. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place the diced squash in a bowl. Add 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to coat. Transfer to the sheet pan; arrange in an even layer on one side. Transfer the diced cabbage to the other side. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven; carefully transfer the roasted cabbage to a large bowl. 

2 Prepare the remaining ingredients & marinate the radishes:

Meanwhile, drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & marinate the radishes:
Cook the beans:
3 Cook the beans:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared beans and garlic; season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the fromage blanc. Taste, then season with salt and pepper if desired. 

4 Make the cheesy tortillas:

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese; season with salt and pepper. Bake 2 to 3 minutes, or until the cheese is melted. Transfer to a work surface. 

Make the cheesy tortillas:
Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of roasted cabbage, add the chopped peppers and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the cheesy tortillas, cooked beans, roasted squash, and marinated radishes (including any liquid). Serve the tacos with the finished cabbage. Enjoy!