Blue Zone–Inspired Tacos with Calabaza Squash, Black Beans & Avocado

Instructions

Tortillas

1. Mix the masa harina, warm water, and salt. Knead until smooth and pliable but not sticky, adding water a spoonful at a time if it cracks.
2. Roll into golf-ball-sized pieces (about 1½ inches) and keep covered with a damp towel.
3. Heat a cast-iron skillet over medium heat. Press each ball in a plastic-lined tortilla press (or roll between two sheets of plastic).
4. Cook 1–2 minutes per side until lightly browned and slightly puffed. Stack in a clean towel to keep warm.

Squash & onion hash

1. Heat the oil in a cast-iron skillet over medium heat and add the squash — listen for a light sizzle.
2. Brown 5–7 minutes, stirring occasionally, until golden.
3. Season with salt, cover, and steam about 5 minutes until tender.
4. Uncover, raise the heat slightly, add the onion, and cook 8–10 minutes until caramelized and lightly charred. Season with pepper and salt.

Black beans

1. Simmer the beans, garlic, and ½ cup water in a heavy pot over medium heat.
2. When the liquid thickens, mash in the pot until mostly smooth with a few chunks.
3. Salt to taste and cook 5 minutes more until thick but moist, adding a splash of water if needed.

Assemble & serve

1. Spread beans on a warm tortilla, top with the squash hash and 2–3 slices of avocado.
2. Finish with red and/or green salsa and a few drops of green hot sauce. Serve immediately.