Butternut squash and bean tacos recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 (15.5-ounce) can black beans, rinsed
  • ½ small red onion, sliced
  • 1 cup crumbled goat cheese (4 ounces)
  • 8 corn tortillas, warmed
  • ¼ cup torn fresh flat-leaf parsley leaves
  • Lime wedges, for serving (optional)
How to Make It
  1. Cook the squash and cumin in the oil in a large skillet over medium heat until almost tender, 11 to 13 minutes; season with ½ teaspoon salt and ¼ teaspoon pepper. Add the beans and ¼ cup water and cook until warm, 1 to 2 minutes.
  2. Divide the squash mixture, onion, and goat cheese among the tortillas. Serve with the parsley and lime wedges (if desired).
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