Affiliate Disclosure
“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I received free samples of the Cabot cheese mentioned in this post, but was not additionally compensated for my time.”
Today we continue on our healthy, cheesy, Big Game-ready, red carpet-worthy snack conquest! This quest is sponsored by our lovely friends in Vermont at the Cabot Creamery. Did you know that Cabot is owned by over 1000 farmers in New York and New England? That means 100% of their profits go back into the pockets of Cabot farmers, all of whom have a commitment to sustainability and building their communities. Their cheese is among the finest that you can purchase throughout the country, and it's more than evident through the way their cheese flavor shines through in any recipe you use it in.
Equally exciting {but not at all cheese-related} is the fact that Ryan and I actually have friends to watch the Super Bowl with! If you've been reading Sweet Cayenne for a while now, you will know that due to Ryan's hectic work schedule we have been very slow to build any sort of friend network here in Lincoln. I experience my first lonely season as a football widow through this past December, but am thrilled to say I've met a fellow football widow whose quickly become a friend and we are looking forward to spending our husband-less times together during the 2015 season. Yay for new friends!
But let's get back to the cheese, please. Today we are putting Cabot's creamy, sharp and spicy Pepper Jack cheese into some oven-baked-to-crispiness-heaven taquitos. Yep, you heard it right, oven-baked. You can achieve the ultimate crunchy taquito experience without frying them - score!
These babies are filled with a smokey mixture of harissa roasted butternut squash, black beans, fresh cilantro, and zippy Pepper Jack cheese from Cabot. I like to squeeze fresh lime juice on mine when they are hot out of the oven and serve with plenty of salsa to dip them in. Although they are great as a snack and party app, Ryan and I have been known to have them with a salad for Southwestern-inspired vegetarian dinner! Below is a video to show you how I cut up a butternut squash to get you started with the recipe:
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Butternut Squash and Black Bean Taquitos
Ingredients
- 2 cups butternut squash peeled and diced into ¼ inch pieces
- ½ teaspoon cumin
- 2 teaspoons harissa sauce or 1 teaspoon adobo sauce from canned chipotle chiles
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons extra virgin olive oil
- 1 cup black beans drained and rinsed
- 4 ounces of Cabot Pepper Jack Cheese shredded
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons fresh cilantro chopped
- ¼ teaspoon salt
- 1 tablespoon Mexican hot sauce such as Cholula's or Tapatio's
- 24 corn tortillas
- Optional: extra shredded cheese cilantro, lime wedges, and salsa for serving.
Instructions
For the roasted squash:
- Preheat the oven to 400. Line a baking sheet with foil or parchment paper. Place diced squash on baking sheet. Season with the cumin, salt, pepper, harissa, and oil, tossing to coat evenly.
- Roast the squash until caramelized and tender, about 25-30 minutes. Set aside to cool.
For the taquitos:
- Line your baking sheet with a clean sheet of parchment or foil. Grease with cooking spray and set aside.
- Reduce oven temperature to 350. Place the roasted squash in a large bowl. Add beans, cheese, lime juice, cilantro. salt, pepper and hot sauce. Toss to combine.
- Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave for 45 seconds-1 minutes or until warm, soft and pliable.
- Fill each tortilla with 2 tablespoons of the filling. Roll each tortilla tightly over the filling and place, seam side down, on greased baking sheet.
- Bake for 30 minutes or until golden brown and crispy. Serve hot, garnished with extra shredded cheese, chopped cilantro, and lime wedges. Dip in salsa, if desired.
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Regan @ Cabot Creamery says
The idea of taquitos sound so good to me, and then when I look at the ingredients of the "pre-packaged" ones I cringe. These on the other hand make me super happy 🙂