Squash & Pinto Bean Tacos
with Cheese & Cilantro Sour Cream
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.
Details
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.
Nutrition per serving
Ingredients
1 each
15.5-oz can Pinto Beans
½ lb
Diced Butternut Squash
¼ cup
Cream
1 oz
Sliced Pickled Jalapeño Peppers
4 each
Flour Tortillas
⅓ cup
Guajillo Chile Pepper Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
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 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 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 (shaking the packet before opening), squash, spice blend, 1/4 cup of water, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.
step 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 cheddar and monterey jack until melted and combined.
step 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.
step 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!
Instructions
step 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 (shaking the packet before opening), squash, spice blend, 1/4 cup of water, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.
step 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 cheddar and monterey jack until melted and combined.
step 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.
step 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!
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