Monday, November 26, 2018

Healthy Monday Recipe

Butternut Squash and Bean Tacos

This recipe provides 4 servings


1) 1 butternut squash (approx. 1 ½ pounds), cut into ½ inch pieces
2) ½ teaspoon ground cumin
3) 1 15.5-ounce can black beans, rinsed
4) 2 tablespoons olive oil
5) ½ small red onion, sliced
6) 1 cup crumbled goat cheese
7) sea salt & freshly ground black pepper
8) ¼ cup torn flat- leave parsley leaves
9) lime wedges, for serving (optional)


1) Cook the squash and cumin in the olive oil in a large skillet over medium high heat until almost tender, approximately 12 minutes; season with a pinch of salt and pepper. Add the beans and ¼ cup water and cook until warm, approx. 2 minutes.

2 Divide the squash mixture, onion, and goat cheese among the tortillas. Serve with the parsley and lime wedges (if you so choose).


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