Tis’ the season for all things squash! We’re about to get into lots of hearty fall/holiday meals so here is great light and easy butternut squash recipe that is delicious and packed with veggies! Also, I‘lll take any excuse to eat tacos :). This is a quick and easy lunch, dinner or even breakfast with scrambled eggs!
- 1 small butternut squash or half of a larger one, cubed into 1/2 in chunks
- half a red onion, diced
- 1 bell pepper (any color), diced
- 1 or 2 jalapeños (depending on how spicy you like it), diced
- 1 can of black beans, rinsed and drained
- 1/2 tsp smoked paprika
- 1-2 tsp chili powder
- 1/2 tsp cumin
- Pinch of cayenne pepper (optional)
- salt and pepper to taste
- olive oil
- corn tortillas
Begin by sautéing the butternut squash in olive oil on medium high heat. After about 5-7 minutes or once the butternut squash is soft add the diced onion and let brown together for 5-7 more minutes. Last add the bell pepper, jalapeño, black beans, smoked paprika, chili powder, cumin, cayenne pepper, salt and pepper and stir together. Let cook together for 5-10 minutes stirring occasionally. As this comes together toast up your tortillas and slice up some avocado.
Give a little taste test for seasoning and now you’re ready to plate! Top your tortillas with the butternut squash and black bean mixture, add a few slices of avocado, a squeeze of lime, some salsa and cilantro if you wish. SO delicious!! Let me know if you make this, hope you enjoy!