Butternut Squash and Black Bean Taco - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Butternut Squash and Black Bean Taco

    processing...

    NEWSLETTERS

    On the Road Again
    Getty Images
    Butternut squash and black bean taco

     

    • 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.