Oven-Baked Squash & Pinto Bean Tacos with Cheese & Cilantro Sour Cream
Ready to Cook

Oven-Baked Squash & Pinto Bean Tacos

with Cheese & Cilantro Sour Cream

40 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty taco filling—featuring tender squash, pinto beans, spicy jalapeño, and more—to serve inside soft flour tortillas. You’ll finish the tacos off with a dollop of cilantro sour cream and some crispy onions for an added crunch.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    ingredients
    Oven-Baked Squash & Pinto Bean Tacos with Cheese & Cilantro Sour Cream
    Title
    • 2 15.5-Oz Cans Pinto Beans
    • ½ cup Cream
    • 1 lb Diced Butternut Squash
    • 2 oz Sliced Pickled Jalapeño Pepper
    • 8 Flour Tortillas
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ cup Sour Cream
    • ⅓ cup Crispy Onions Or Shallots
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Cilantro Sauce
    • 2 Single-Use Aluminum Trays
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Preheat the oven to 450°F. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, guajillo sauce, cream, squash, spice blend, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays
    2 Bake the trays

    Tightly cover the trays with foil and bake 28 to 30 minutes, or until slightly thickened and the squash is tender when pierced with a fork. Remove from the oven; carefully remove the foil. Stir in the cheese until melted and combined.

    Warm the tortillas
    3 Warm the tortillas

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired. Serve the baked trays with the warmed tortillas. Top with the cilantro sour cream and crispy onions or shallots. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Preheat the oven to 450°F. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, guajillo sauce, cream, squash, spice blend, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays

    Tightly cover the trays with foil and bake 28 to 30 minutes, or until slightly thickened and the squash is tender when pierced with a fork. Remove from the oven; carefully remove the foil. Stir in the cheese until melted and combined.

    Bake the trays
    Warm the tortillas
    3 Warm the tortillas

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired. Serve the baked trays with the warmed tortillas. Top with the cilantro sour cream and crispy onions or shallots. Enjoy!

    Finish & serve your dish
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