Boursin, Butternut & Black Bean Street Tacos

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Recipe

Boursin, Butternut & Black Bean Street Tacos

with Boursin Garlic & Fine Herbs

Take your street tacos to the next level with Boursin Garlic & Fine Herbs cheese.

Level easy
Prep time 15 MIN
Cook time 35 MIN
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 Garlic & Fine Herbs, lime juice and salt

To Serve

Heat Boursin Garlic & Fine Herbs 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 Garlic & Fine Herbs, 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

4-6 Servings

Filling:
1 (2 1/2 lbs.) butternut squash, peeled and cut into ½- inch cubes
2 Tbsp. olive oil
1 tsp. chili powder
½ tsp. cumin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 cup cooked black beans
Guacamole:
2 ripe avocados
1-2 chipotle chiles in adobe, finely chopped
3 Tbsp. Boursin Garlic & Fine Herbs
1 Tbsp. fresh lime juice
½ tsp. kosher salt
For Serving:
5 Tbsp. Boursin Garlic & Fine Herbs
12 corn tortillas
¼ cup quick pickled red onion*, optional
¼ cup fresh cilantro leaves
¼ cup thinly sliced radishes
12 lime wedges
*Quick Pickled Red Onion:
1 medium red onion
½ cup water
½ cup white vinegar
2 Tbsp. sugar
1 ½ tsp. kosher salt