Black Bean and Squash Bowls with Roasted Tomato-Chile Salsa

Tender simmered black beans and caramelized roasted squash meet a blistered tomato-chile salsa bright with lime and cilantro. It echoes the chinampa harvests paddled into Tlatelolco’s dawn market in Frothed Cacao on the Causeway, where squash and deep-red chiles perfumed the causeway air.

Serves 4

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Ingredients

• 1 cup dried black beans
• 1 1/2 lbs butternut squash
• 6 roma tomatoes
• 2 ancho chile
• 1 guajillo chile
• 1 medium white onion
• 3 garlic cloves
• 1/2 cup fresh cilantro
• 1 lime
• 1 tsp salt

Instructions

1. 1Soak and simmer black beans until tender then season lightly with salt.
2. 2Cube the butternut squash, toss with salt and roast on a sheet pan at 425F until caramelized.
3. 3Char the tomatoes, onion, garlic and seeded chiles on a hot comal or under the broiler until blistered.
4. 4Blend the charred vegetables with cilantro, lime juice and salt into a coarse salsa. Serve the beans and squash in bowls topped generously with the roasted tomato-chile salsa.