Butternut Squash and Black Bean Tacos

So good, so easy, filling AF. All that protein and fiber, seasonal butternut squash and of course topped with some guac for the win. You have the option here to make life easy and buy the squash cubed and frozen, or for you go-getters, buy the squash whole, cube and bake it until soft. We all love a good Taco Tuesday celebration, and now you have a new plant-based version.  

Optional: include chicken or steak in filling

Serves: 2 (makes 4-6 tacos)

Time: 25 minutes

INGREDIENTS

1 CAN OF BLACK BEANS, RINSED AND DRAINED

1 T CUMIN

½ T SEA SALT

1 T GARLIC POWDER

2 T SALSA (OPTIONAL)

2 CUPS FROZEN AND CUBED BUTTERNUT SQUASH

4-6 GLUTEN-FREE CORN TORTILLAS

¼- ½ AVOCADO, SLICED

OPTIONAL: FRESH CILANTRO, ONION AND ROMAINE LETTUCE, CHOPPED

Directions

In a medium pot add black beans, salsa, cumin, garlic and sea salt over low heat.

Stir to combine, and allow to cook for 5-10 minutes to flavor black beans.

While preparing beans, add frozen butternut squash to a medium saucepan over medium heat. Cook until warm, then gently mash soft butternut squash with fork to create a puree.

Toast corn tortillas in the oven until crispy and golden brown.

Top with butternut squash puree and black beans.

Garnish with cilantro, romaine lettuce, red onion, and/or avocado slices.