- 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.