Why butternut and black bean tacos? Why not? Butternut squashes are fabulous. Anything inside a taco is fabulous. So butternut squash in a taco is…well…doubly fabulous.
Butternut squash is my favorite squash because it’s so versatile, and its flavor is so delicately sweet. It’s not fun to peel, but once you get past that part, you can do pretty much anything with it. So for this recipe, I’ve paired it with black beans, not just for the protein but because the two ingredients make such a beautiful contrast. Throw in some red bell pepper and it’s a sight to behold.
So, yeah, tacos. What’s not to love?
Butternut-Black Bean Tacos
3 tablespoons olive oil
1 cup sliced shallots or chopped red onion
3 large garlic cloves
1 lb. butternut squash, peeled and diced
1 teaspoon kosher salt
1 small red bell pepper, diced
1 (15-oz.) can black beans, drained and rinsed
2 tablespoons chili powder
6 (6-inch) tortillas
Heat 1 tablespoon oil in a frying pan. Add shallots and garlic and sauté until softened, about 3 minutes for shallots, 5 minutes for onions.Add red pepper and sauté until softened, another 5 minutes.Add 2 tablespoons oil to the pan. Add squash and salt and sauté until softened and squash starts to brown, about 10 to 15 minutes.Add broth; bring to a boil. Cover and simmer until the squash is soft.
Add beans and chili powder. Stir and continue cooking for another 5 minutes. If there’s any liquid left in the pan, let it evaporate. Adjust seasoning if needed.Heat the tortillas over a flame or in a pan. Top the tortillas with the vegetables. Enjoy!