These are really great, simple, healthy and filling tacos. This is also the first raw taco that I have made that my son, husband and I all like.
Romaine or Cabbage leaves for the shells
Butternut Squash (about 1/4 of a small squash)
for the avocado salad:
3 roma tomatoes, diced
1/4 cup chopped cilantro, chopped
1 green onion, green and whites chopped
1 clove garlic, minced
juice from 1/2 lime
salt and pepper to taste
for the "beans":
2 cups soaked walnuts, drained
10 soaked sundried tomatoes, soak water reserved
3/4 - 1 cup reserve liquid from sundried tomatoes
1 roma tomato, quartered
2 garlic cloves, chopped
2 TBSP ground cumin
salt to taste
1/8 - 1/4 tsp cayenne pepper
To make the avocado salad, scoop out the fruit of the avocado, then add and mix the remaining ingredients in a bowl.
To make the beans, put all ingredients in the food processor fitted with an "S" blade and pulse to a creamy consistency. Start with 3/4 cup of the reserve liquid from the sundried tomatoes and add more if you need it. This recipe makes enough for about 12 tacos but I make a large batch so we can have tacos two nights. This will last in the fridge for about 3 - 5 days.
To assemble tacos, take a romaine or cabbage leaf, add a couple of spoonfuls of "beans," top with avocado salad, then top with shredded butternut squash. Eat and enjoy! (1 serving is 2 tacos)