BUTTERNUT SQUASH AND BLACK BEAN TACOS
A delicious southwest recipe using fall produce.
Servings: 8 tacos
- 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.