Black Bean and Butternut Tacos

Recipe by: Karina Allrich

• 1 (14-oz.) can black beans, drained
• Juice from a large fresh lime
• 1-2 garlic cloves, minced
• cayenne pepper, if desired for heat
• olive oil cooking spray
• Half of a butternut squash, diced fairly small
• 1/2 teaspoon sea salt or McCormick's Salt Free Lemon Pepper
• 1/2 teaspoon ground cinnamon or chili powder
• 1/2 teaspoon ground cumin
• freshly ground black pepper
• 8 soft corn tortillas or corn taco shells*
• 1 jar green or red salsa, for serving

1. Gently warm the beans in a saucepan over low heat and mash them a bit with a potato masher. Add in the lime juice and garlic. Add a dash of cayenne for heat, if desired.

2. Heat a spray of olive oil in a skillet and lightly stir-fry the diced squash; season it with sea salt, Lemon Pepper, and spices. Stir frequently, until the squash is browned and tender (but not mushy), about 10 minutes.

*To serve soft tacos, heat the corn tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side, wrap them quickly in a slightly damp clean towel, and place in a warmed dish or tortilla warmer. To serve hard shell tacos, warm the shells on a baking sheet briefly in the oven before serving.

Serve at the table family-style.

Spoon the fillings into warmed serving bowls at the table. Pour the green or red salsa into a serving bowl.

Have each person assemble their tacos by spooning in some black beans, sautéed squash, and salsa. Loosely roll up and enjoy!

Serves 4 at 2 per person.

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