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