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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