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Two Cheese Butternut Squash and Black Bean Tacos

The perfect fall recipe for National Taco Day!

Total Time: 35 min
Prep: 20 min
Cook: 15 min
Servings: 4

Ingredients

  • 2 tbsp. olive oil
  • 1 Butternut squash, cut into ½ inch pieces
  • ½ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1, 15.5 oz. can seasoned black beans
  • ½ small red onion, diced
  • 1 cup red cabbage, chopped
  • ½ cup queso quesadilla, or Monterey jack cheese
  • ½ cup Cotija cheese
  • ½ cup sour cream
  • 8 corn tortillas, grilled
  • For Garnish:
  • Lime Wedges
  • Cilantro, chopped
  • Avocado, sliced

Directions

  1. Heat the oil in a large skillet over medium heat. Add the squash, cumin, salt and pepper. Cook, stirring occasionally until squash is fork tender, about 11-13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
  2. Preheat grill on medium Place 4 tortillas on grill and warm 1-2 minutes. Flip tortillas and heat another 1-2 minutes. Repeat with next 4 torillas.
  3. Spoon squash and bean mixture into tortillas. Divide cheese, onion, and cabbage evenly among tacos. Dollop sour cream on top of each taco and garnish with cilantro, avocado, and lime wedges as desired. Enjoy!