Tacos are a fun way to eat vegetarian. There is an endless supply of variations for stuffing in your tacos. These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day. But that’s another story.
Butternut Squash and Bean Tacos
- 1 butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- freshly ground black pepper
- 1 pound cooked black beans, rinsed and drained
- 1/4 cup water
- 1/2 red onion, sliced thin
- 1 cup crumbled goat cheese
- 8 corn tortillas
- chopped parsley, for serving
- lime wedges, for serving
Peel the squash and cut into 1/2-inch dice.
Heat olive oil in a large skillet over medium heat and sprinkle in the cumin. Cook squash, stirring and turning occasionally, until almost tender, about 11 to 13 minutes. Season with salt and pepper.
Stir in beans and water. Cook until heated through, about a minute or two.
To serve: Evenly divide the squash mixture on the 8 tortillas. Top with onion, cheese, and parsley. Serve with lime wedges.