Butternut Squash Black Bean Tacos (WFPB)
A fairly quick recipe that is filling and flavorful!
Ingredients
- 1 small butternut squash (5 cups small cubes)
- 1 tsp cumin
- 1/2 tsp chili powder (or 1 chipotle pepper in adobo sauce, chopped)
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 can cooked black beans (1.5 cups cooked)
- 1 cup frozen corn
- 2 tomatoes, chopped
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- 1 lime, juiced
Guacamole
- 2 ripe avocados
- 1/4 tsp coriander
- 1/2 lime, juiced
- 1/4 tsp each of salt and pepper
For serving
- warmed corn tortillas
- thinly-sliced cabbage (optional)
- vegan sour cream (optional, see post for recipe)
- hot sauce or salsa (optional)
Instructions
- Peel the butternut squash with a potato peeler. Cut into thin (1/4 inch) slices, then into 1/4 inch rows and make 1/4 inch cubes (about the size of corn kernels).
- Put the squash into a large skillet, and add 1/2 cup water. Cover. Let it cook, lifting the cover to stir occasionally, for about 8 minutes, or until almost tender. Add the spices, corn, black beans, tomato, cilantro, green onions and lime juice. Let it cook until the squash is just barely tender.
- Meanwhile, mash the avocados and make the guacamole. Prepare any other toppings you like.
- Warm a stack of corn tortillas in a wet towel in the microwave for 60 seconds. Let everyone assemble their tacos. The filling keeps well as leftovers.
