Boursin, Butternut & Bean Street Tacos | Boursin Cheese
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.

  • 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 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
  • 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 Cooking Cream Garlic & Fine Herbs
  • 1 Tbsp. fresh lime juice

  • ½ tsp. kosher salt

  • For Serving:

  • 5 Tbsp. Boursin Cooking Cream 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

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