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BUTTERNUT SQUASH AND BLACK BEAN TACOS
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 6
Ingredients
  • 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 1 can (15 oz.) black beans , rinsed and drained
  • 12 6- inch corn or flour tortillas , warmed
Instructions
  1. Heat oil over medium heat and cook onion and salt 10 minutes, stirring occasionally or until onion is caramelized. Remove onion and set aside.
  2. 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.
  3. Stir in beans and add onions back to skillet and cook until hot.
  4. Serve squash mixture in warm tortillas, top with shredded cabbage, crumbled queso fresco and chipotle creme.
Recipe Notes

Chipotle crema: Combine 1/4 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice and 1/2 teaspoon chipotle chili powder.

To make these vegan, make the Crema with vegan yogurt and mayo or serve without it.   Feel free to use your favorite vegan cheese.