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.

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