• 2 tbs. oil
• 1 cup small diced onion
• ½ each minced jalapeño
• 4 cups small diced butternut squash
• ¼ cup water
• ½ tsp. smoked paprika
• 2 tsp. chili powder
• 2 tsp. cumin powder
• 1 - 15.5 oz. can black beans drained and rinse
• 1 cup diced fresh tomato  
• 1 package taco shells
• 1 romaine heart sliced thin
• 1 cup shredded cheddar
• ½ cup minced red onion
• salsa and sour cream
• favorite hot sauce

Heat the oil in a large sauce pot over medium heat.

Add the diced onion and mined jalapeno and cook for 1 minute.

Toss in the butternut squash and water and cook over medium-low heat for about 7-10 minutes or until the butternut starts to get soft.

Mix in the paprika, chili powder and cumin. Cook for 1 minute.

Then add the rinsed black beans and diced tomato.

Cook for 3-5 minutes or until mixture is dry. Place sliced lettuce, cheddar cheese and red onion on a platter. Put sour cream and salsa in bowls and let everyone make their own tacos.

Top with hot sauce if desired.

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