Butternut Squash & Bean Tacos

Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

ser

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 2

    Tablespoons olive oil

  • 1

    butternut squash (about 1-1/2 pounds), cut into 1/2-inch pieces

  • 1/2

    teaspoon ground cumin

  • kosher salt and black pepper

  • 1

    15.5-ounce can black beans, rinsed

  • 8

    corn tortillas, warmed

  • 1/2

    small red onion, sliced

  • 1

    cup crumbled goat cheese (4 ounces)

  • 1/4

    cup torn fresh flat-leaf parsley leaves

  • lime wedges, for serving (optional)

Directions

Heat the oil in a large skillet over medium heat. Add the squash, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and 1/4 cup water and cook until heated through, 1 to 2 minutes. Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).

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