butternut squash & black bean tacos

 

This dish, quite simply, blew me away.  I really didn’t expect this flavor and delicious taste.  And we are going meatless here too by the way.

I also photographed a possible choice of toppings, but what I used, that was both simple and yummy, were 2 mashed avocados with fresh lemon juice mixed in – easy perfection.

Taco Ingredients:

  • 1 tbs olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 2.5 cups butternut squash, peeled, seeded & cubed
  • 1 (8 oz) package mushrooms, chopped (about 2 cups)
  • 1 (14.5 oz) can black beans, rinsed & drained
  • 1 (14.5 oz) can fire roasted tomatoes + 1/4 cup water
  • 3 tbs fresh oregano, chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • sea salt and ground pepper to taste
  • 8 corn tortillas

Directions:

In a large, deep skillet, heat the olive oil on medium high.  Toss in the onion, garlic and jalapeño and saute for 2 minutes, until they begin to soften.  Next, add all of the rest of the ingredients to the pan (except the tortillas) and mix.  Cover the pan and lower the heat to medium low or low to simmer.  Stir occasionally.  Cook for about 20-25 minutes or until the squash begins to soften – you don’t want a mashed/pureed squash – keep some texture.

Possible Toppings:

  • Shredded mexican blend cheese
  • Avocado mashed with lemon
  • Sour cream
  • Cilantro
  • Lime juice

Yields 4-5 servings.

…delicious happens

 

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