1 Package Organic Corn Tortillas.
1 Large Onion, peeled & thinly sliced.
3-4 Large Handfuls of Braising Greens, cleaned.
2 Garlic Cloves, peeled & finely chopped.
1 Lemon for juice & zest.
1 C White Beans, cooked (canned beans would work in a pinch if necessary, drain well).
1/2 Medium - Large Butternut Squash, peeled & chopped into 1" pieces.
2-4 oz. Queso Fresco or Feta Cheese, crumbled.
1 Tsp Crushed Pepper Flakes (optional).
1 Batch Balsamic Reduction.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
What to Do:
Pre-heat your oven to 475 degrees F.
In a shallow baking pan, throw in the squash with a couple glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer in the pan. Roast uncovered for 20-30 minutes or until just fork tender but still holding it's shape and generously colored on the down side. You may want to mix/shake the pan half way through cooking.
Meanwhile, heat a couple Tbsp of oil in a large non-stick pan over medium-low heat. Once hot, add the onions with a sprinkle of salt. Mix well. Allow to caramelize slowly, stirring occasionally to ensure even browning. This should go on for about 20 minutes or so until the onions are deep brown and sticky. Set aside.
In that same pan, carefully add about 1/4 C of water and the braising greens. Cover. Allow to steam for about 3 to 5 minutes. Remove the lid and toss in the garlic, half the lemon juice, and chilies if using. Cook for about 1 minute, remove from the heat and set aside.
In a bowl, combine beans, lemon zest, the rest of the juice, and a good helping of salt and pepper. Mix well. Taste.
Heat tortillas according to package directions.
Assemble! Throw everything on a hot tortilla and top with a little cheese and a drizzle of balsamic reduction. About 2-3 tacos per person should fill people with a side salad.