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A delicious southwest recipe using fall produce.
Course: Main Course
Keyword: black beans, butternut squash, taco, vegetarian
Servings: 8 tacos
Author: Jenni Dye


  • 1 small butternut squash
  • 1 tablespoon olive or canola oil plus more for brushing
  • ½ onion diced
  • 2 cups cooked black beans one 15-ounce can
  • ½ teaspoon cumin powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • ½ cup nonfat sour cream or feta optional


  • Preheat oven to 350°.
  • Cut squash in half and remove seeds. Brush cut sides with oil and place cut-side down in baking dish. Roast in preheated oven for 45 minutes or until fork inserts easily.
  • Cool the squash enough to handle, then remove its skin and dice it into small chunks. (Alternatively, peel and dice the squash, toss in olive oil, spread in a single layer on a baking sheet, and roast until fork tender. This will result in sweeter squash.)
  • In a large skillet, heat 1 tablespoon oil over medium heat. Add diced onion and sauté until tender.
  • Add cooked beans along with some of the cooking liquid to the skillet. Add cumin and salt and pepper to taste. Stir and simmer for 3 minutes.
  • Heat tortillas on a hot, unoiled flat pan then place on serving plates. Spoon beans and squash evenly into each tortilla and serve.
  • Optional: Top each taco with a tablespoon of nonfat sour cream or feta cheese.