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
2 Servings
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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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
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    ingredients
    Oven-Baked Squash & Pinto Bean Tacos with Cheese & Cilantro Sour Cream
    Title
    • 1 15.5-Oz Can Pinto Beans
    • ½ lb Diced Butternut Squash
    • ¼ cup Cream
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 4 Flour Tortillas
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Sour Cream
    • ⅓ cup Crispy Onions
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

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

    Bake the tray
    2 Bake the tray

    Tightly cover the tray 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 tray with the warmed tortillas. Top with the cilantro sour cream and crispy onions. 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. In the tray, combine the drained beans, guajillo sauce, cream, squash, spice blend, 1/4 cup of water, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray

    Tightly cover the tray 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 tray
    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 tray with the warmed tortillas. Top with the cilantro sour cream and crispy onions. Enjoy!

    Finish & serve your dish
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