vegetarian tacos

Summer is in full swing in San Francisco.  The drizzle has started, the days-long fog, the bracing wind; it has arrived and is here to stay for awhile.  Luckily, before too awful long, we will have our coveted Indian Summer, warm and sunny September and October days.  But until then, we San Franciscans act like it is winter.  We go to the museums and cafes dressed in our chunky sweaters and scarves.   The parks are quiet, but for the few dedicated souls determined to barbeque in the fog.  We gather together for warming drinks and comforting foods. 

While comfort foods can often be centered around meat (things like pot roast, meatloaf, casseroles),  sometimes it is nice to have a meatless meal.  One particularly cold and foggy evening, I decided to take something simultaneously comforting (roasted veggies) and summery (tacos) in one meal and combine them in a deliciously vegetarian meal.  It is a perfect way to celebrate the San Francisco summer.

Vegetarian Tacos

(makes about 8 tacos)

1/2 yellow onion, julienned 

1/2 T butter

1 chayote squash, diced

1 yellow neck squash, diced 

1 can black beans

1 can chipotle in adobo

1 lime

2 ears of fresh sweet corn, shucked and cut off of the ear (or about 1 cup frozen)

1 T olive oil

1 red bell pepper 

1 avocado, sliced

1/2 c. cilantro, chopped

1/2 c. cotija cheese, crumbled

8 tortillas

Caramelize the onions in a saute pan with the butter.  Cook on low heat, stirring often until onions are evenly brown and soft. Season with a pinch of salt.

Meanwhile, toss together the diced squashes, olive oil, and a pinch of salt and roast in a 400F oven until soft and lightly browned on the edges, about 7-10 minutes.

Rinse the beans and add to a small saucepan along with your corn, 2 T adobo sauce from the chipotle can, juice of the lime, and salt, to taste.  Add the caramelized onions to this mixture when they are complete. 

Char the red pepper in the oven (400F) or using the open flame of your stove until the entire skin is black.  Place in a bowl and cover with plastic wrap.  This will steam the pepper a bit and allow the skin to come off easily.  Remove the stem and seeds and dice the pepper.

Toss pepper with the roasted squash mixture. 

Assemble your tacos:  Heat the tortillas in a saute pan or on a griddle on a medium flame, flipping the tortillas to evenly heat each side.  Fill tortillas with the squash mixture and bean mixture.  Top with cilantro, cotija and sliced avocado.  Add a squeeze of lime if you like.  

Tricks and Tips: 

If you would like the beans a bit spicier, dice up a bit of the chipotle peppers and add them to the mixture.

To easily shuck corn, roast it on your BBQ or open flame of your stove until the husk is black.  This steams the corn and allows the husk and silk to come off easily.

When taking the skin off of the charred bell pepper, try to avoid running under water.  This will rinse away a lot of those great flavors you worked hard to create.  Instead, try using a paper towel to rub the skin away.