Garlic & Fine Herbs Cooking Cream
Boursin Ratatouille Stacks
with Boursin Cooking Cream Garlic & Fine Herbs
Pile the flavors high with new Boursin Cooking Cream Garlic & Fine Herbs.
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Level: easy
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Total Time: 55 MIN
Recipe
Boursin, Butternut & Black Bean Street Tacos
with Boursin Cooking Cream Garlic & Fine Herbs
Take your street tacos to the next level with new Boursin Cooking Cream Garlic & Fine Herbs.
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Featured Flavor
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Level easy
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Prep time 15 MIN
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Cook time 35 MIN
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Total time 50 MIN
Directions
YOUR TURN TO CREATE
Filling
- Drizzle squash with olive oil and sprinkle with chili powder, cumin and salt, then mix
- Roast at 425°F for 15 minutes, stir and flip, then roast for another 15 minutes
- Stir in black beans and bake for another 5 minutes
Guacamole
- While squash is cooking, mash avocados in a small bowl
- Stir in adobo chiles, Boursin Cooking Cream, lime juice and salt
To Serve
- Heat Boursin Cooking Cream in a saucepan over low heat until smooth and pourable
- Warm each tortilla in a hot skillet
- Spread a Tbsp. of guacamole down the center of each tortilla
- Top with butternut squash filling
- Garnish each taco with a drizzle of warm Boursin Cooking cream, cilantro, radishes, onion and a lime wedge
Quick Pickled Onion
- Thinly slice red onion and place in a mason jar
- Bring water, vinegar, sugar and salt to a simmer in a small saucepan
- Pour over onions, cover and let sit for 20 minutes
- Store any leftovers in the fridge
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Filling:
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1 (2 1/2 lbs.) butternut squash, peeled and cut into ½- inch cubes
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2 Tbsp. olive oil
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1 tsp. chili powder
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½ tsp. cumin
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1 tsp. kosher salt
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1/2 tsp. freshly ground pepper
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1 cup cooked black beans
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Guacamole:
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2 ripe avocados
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1-2 chipotle chiles in adobe, finely chopped
- 3 Tbsp. Boursin Cooking Cream Garlic & Fine Herbs
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1 Tbsp. fresh lime juice
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½ tsp. kosher salt
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For Serving:
- 5 Tbsp. Boursin Cooking Cream Garlic & Fine Herbs
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12 corn tortillas
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¼ cup quick pickled red onion*, optional
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¼ cup fresh cilantro leaves
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¼ cup thinly sliced radishes
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12 lime wedges
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*Quick Pickled Red Onion:
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1 medium red onion
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½ cup water
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½ cup white vinegar
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2 Tbsp. sugar
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1 ½ tsp. kosher salt