According to Native American legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. Native American farms had a tradition of interplanting corn, beans and squash in the same mounds. It's a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet for generations.
So, today I will share one of my favorite recipes that incorporate the three sisters. It's a spicy vegetarian taco mix that you can play around with and make it your own. My sister absolutely loves it when I make this dish and requests it quite often. The recipe I found at Hannford suggests serving the taco mix with hard shell tacos, but I usually have it over a bead of greens or wrapped in a flour tortilla.
What you'll need:
- 1 tablespoon Olive oil
- 2-3 cups diced butternut squash or sweet potato
- 1 small onion, diced
- 4 each Cloves garlic, minced
- 1 Jalapeno pepper, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups pinto bean or black beans (drained and rinsed)
- 1 cup corn
- Juice from 1/2 lime
- 1/2 cup cilantro ***
- Taco shells or tortilla wraps (optional)
- Preheat oven to 400 degrees. Combine squash (or sweet potato), onion, and garlic in a baking dish and sprinkle with the spices and salt. Toss with olive oil.
- Roast for 15 minutes or until vegetables are tender.
- Add beans, corn, lime juice and cilantro and return to oven for 5-7 minutes or until hot. Spoon into taco shells and serve.
***During the colder months, I buy a cilantro paste instead of fresh cilantro because it lasts longer. I found this tube for about $3.50 at my local Hannford.
I hope you enjoy! I think it will surprise you how delicious the squash or sweet potato is in combination with the beans, corn, cilantro and spices!