Butternut Squash & Bean Tacos
By GratefulSea
Rate this recipe
4.5/5
(2 Votes)
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)
Details
Servings 4
Cooking time 25mins
Adapted from realsimple.com
Preparation
Step 1
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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