chelsea'srecipes

• 1 sugar pie pumpkin
• 2 1/2 tablespoons olive oil, divided
• 1 tablespoon honey
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cardamom
• 1 cup yogurt
• 1 chipotle chili in adobo (canned), plus 1 teaspoon of adobo sauce
• 1 clove garlic
• kosher salt, to taste
• 1/2 red onion, thinly sliced
• 1 can black beans, rinsed and drained
• 12 corn tortillas, warmed
• 2 avocados, sliced into wedges
• 1/2 cup roasted, shelled pumpkin seeds (pepitas)
• 1 cup fresh cilantro, stems removed and roughly chopped
• 2 limes, cut into wedges
• coarse sea salt, to taste

INSTRUCTIONS

1. Microwave pumpkin on high for 7 minutes. Let stand until cool enough to handle, then use a vegetable peeler to remove tough outer skin. Halve pumpkin and remove seeds. Reserve half of pumpkin for another use, and chop the other half into 1″ cubes.
2. Preheat oven to 450 degrees. On a foil lined baking sheet, toss cubed pumpkin with 1 1/2 tablespoons oil, honey, salt, cinnamon, ginger, cloves, and cardamom. Roast for about 20 minutes, until pumpkin is soft throughout and turning golden brown on the edges. Toss once halfway through cooking.
3. Meanwhile, make the chipotle sauce by combining yogurt, chipotle, adobo sauce, garlic, and a pinch of salt in a blender. Blend until smooth, then transfer sauce to a bowl for serving.
4. In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat, then sauté red onion just until it begins to soften, 3 – 4 minutes. Add black beans and warm through, then add pumpkin. Mix everything together, then add a pinch of kosher salt to taste.
5. In each warmed tortilla, spread about 2 teaspoons of chipotle sauce down the center. Top with 1/4 cup pumpkin mixture, one or two avocado wedges, a sprinkle of pumpkin seeds and cilantro, and a squeeze of lime. Eat!

# posted by Chelsea @ 8:47 AM