Roasted Calabacitas Soft Tacos with Creamy Red Chile Lime Sauce

Some of you might not be familiar with "Calabacitas." Calabacitas is the Spanish name for squash, but to us New Mexicans it refers to a traditional dish containing squash, roasted green chile, onions, and cheese. It is Southwestern ratatouille, if you will. 

It takes a while to roast the vegetables, but overall this is a really easy dish that you can make on weeknights.

Roasted Calabacitas Soft Tacos

Serves: 6

Time: 1 hour, 15 minutes active

For the Calabacitas Filling

4 tablespoons olive oil
1 red onion, chopped

5 cloves garlic, minced
1 tablespoon oregano

6 cups chopped summer squash and zucchini

1 cup chopped roasted green chile (if you don't live in a place where roasted green chile is freely available, usually you can find it canned in the Mexican section of your grocery store)

2 cans pinto beans, drained and rinsed
1 cup frozen sweet corn

salt and pepper to taste

Preheat oven to 450ºF. Combine all ingredients in a large bowl, making sure that everything is evenly coated with the oil. Spread the mix out evenly onto a rimmed baking sheet, and roast for about 45 minutes, stirring occasionally, until all the vegetables are evenly browned. 

For the Creamy Red Chile Lime Sauce

3/4 cup vegan mayo

juice of 1 lime

2 tablespoons red chile powder

salt and pepper to taste

Combine the mayo, lime juice, chile powder, salt, and pepper in a small bowl. 

To serve

18 corn torillas

chopped tomato

chopped avocado

Wrap the tortillas in a moist paper towel and microwave on high for about 40 seconds.

To serve, spoon calabacitas into tortillas, and top with sauce, tomatoes, and avocado.

Cheers!