The “Three Sisters” refer to corn, squash, and beans – three crops that Native Americans grew in harmony with each other, that made up the basis of many meals throughout the Americas. We’ve included our favorite taco fillings below, but feel free to swap in your own favorite garnishes, such as fresh cilantro, pickled red onions, or sliced jalapeños. If you don’t have canned corn, feel free to swap in frozen, thawed corn, or better yet, fresh.
12 ounces butternut squash, chopped (fresh or frozen and thawed
2 teaspoons olive oil
3/4 teaspoon chili powder
1/2 teaspoon cumin
1 (15-ounce) can corn, no-salt-added, drained and rinsed
1 (15-ounce) can black beans, no-salt-added, drained and rinsed
1/4 teaspoon paprika
3 tablespoons crumbled feta
1/4 cup plain Greek yogurt
1 avocado, sliced
8 whole grain corn tortillas, warmed
Hot sauce, to taste
An Oldways recipe, courtesy of Kelly Toups
Angela O’Neill says: Amazing!! Tastes so good, going to make a lot more.
EssieDee says: Made with zucchini fresh corn and canned pinto beans. A touch of chili powder instead of paprika. Was so good it did nit need any toppings. Of course did not hurt that all the ingredients save the beans were fresh from the farmers market.
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