-
1
Warm the refried beans gently over low heat.
-
2
Cut the butternut squash in half crosswise at the narrowest point.
-
3
Cut each half in half again lengthwise.
-
4
Peel each section with a vegetable peeler or a flexible sharp knife.
-
5
Use a teaspoon to scrape out the seeds and strings.
-
6
Cut into 1/2- inch dice.
-
7
Heat large nonstick skillet over high heat.
-
8
Add olive oil.
-
9
When it smokes, add squash cubes and toss well.
-
10
Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper.
-
11
Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
-
12
To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side.
-
13
Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced pickled shallots, cilantro sprigs, diced Serranos, and cream.
-
14
Roll up and serve 2 per person.
-
15
Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan.
-
16
Stir over low heat until the sugar is dissolved.
-
17
Add the shallots and bring to a boil.
-
18
Reduce to a simmer and cook 5 minutes.
-
19
Set aside to cool completely in the liquid.
-
20
Transfer the shallots and all their liquid to a jar or plastic container.
-
21
Cover tightly and store in the refrigerator up to two weeks.
