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Butternut Squash and Black Bean Tacos
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- 1 U butternut squash
- 1 tsp olive oil
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 14 oz. canned black beans, drained and rinsed
- 8 U corn tortillas
- 4 tbsp chopped cilantro
- 4 tbsp queso fresco
- cooking spray
Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.
Add the olive oil to a large saute pan and saute for about ten minutes until cooked through, stirring frequently. While the squash is cooking, heat up the black beans in a sauce pan or in the microwave.
Warm the tortillas on the stove top by gently toasting over the open flame for 30 seconds per side and add the beans and squash. Top with queso fresco and picked onions. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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