With a chill in the air and lots of fall produce lying around the kitchen, I was inspired to whip up these butternut squash tacos for a Meatless Monday treat. This recipe may take a little time, since peeling and dicing squash is involved, but it’s worth the effort. To save time, purchase peeled and cut squash in the produce section or frozen food section of your supermarket.
While this makes a fabulous and filling main dish, the squash and apple mixture also makes a great side.
Butternut Squash and Black Bean Tacos
Course: Main Course
- 2 tablespoons vegetable oil
- 1 large sweet onion , sliced
- 1/2 teaspoon salt
- 1 medium butternut squash , peeled and diced (about 4 cups)
- 1 red pepper , diced
- 1 large Honey Crisp apple , diced
- 2 large cloves garlic , pressed
- 2 to 3 teaspoons ground cumin
- 1 can (14 oz.) black beans , rinsed and drained
- 12 6- inch corn or flour tortillas , warmed
Heat oil over medium heat and cook onion and salt 10 minutes, stirring occasionally or until onion is caramelized. Remove onion and set aside.
Add squash to skillet and cook 8 minutes, stirring occasionally or until squash is tender crisp. Add red pepper, apple, garlic and cumin and continue cooking 5 minutes, stirring occasionally or until vegetables are tender.
Stir in beans and add onions back to skillet and cook until hot.
Serve squash mixture in warm tortillas, top with shredded cabbage, crumbled queso fresco and chipotle creme.
Chipotle crema: Combine 1/4 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice and 1/2 teaspoon chipotle chili powder.