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Author Notes: Inspired by an enchilada recipe with similar ingredients, I tried to create a healthier version with these tacos. —Carolyn L.
Makes 4 tacos
- 2 pounds Butternut Squash, peeled & cubed into 1-inch pieces
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Fresh ground black pepper
- 1/2 Mango, small diced (add more per preference)
- 1 cup Chunky tomato salsa
- 15 ounces Can black beans, rinsed & drained
- 4 teaspoons Taco seasoning
- 1/2 cup Water
- 2 teaspoons Cilantro, finely chopped
- 1/2 Red onion, finely chopped
- 4 Whole wheat (low-carb) tortillas, fajita size
- 1/2 cup Shredded red cabbage
- Add mango to salsa. Set aside.
- Steam butternut squash until tender, about 20 minutes (on stovetop with steamer basket)
- Puree squash using a food mill or blender. Add salt and pepper to taste (about ¼ tsp salt, about ¼ tsp pepper). Set aside.
- Heat drained black beans in a large nonstick pan for about 3-5 minutes, over medium-high heat.
- Add taco seasoning and water. Bring to a boil and simmer until almost all water is absorbed. Lower heat.
- After beans are prepared, in a small pan, heat tortilla for about 1-2 minutes on each side.
- For each tortilla, after heated - spread 2-3 small spoonfuls of squash puree on tortilla. Add ¼ cup black beans on top of puree. Place 2-3 tbsp of salsa on top. Sprinkle with cilantro, red onion, and red cabbage.
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