Harvest Black Bean Veggie Tacos
Ingredients
Black Bean Veggie Mix
- 1-2 tbsp canola oil
- 3 cloves garlic minced
- 1/2 cup carrots diced
- 1 red pepper seeded and diced
- 1 yellow squash peeled & diced
- 1 container chopped mushrooms
- 1 can black beans drained and rinsed
Taco mix seasoning
- 2-3 Tablespoons of your favorite Taco Seasoning OR
- 1 1/4 tsp cumin
- 1 tsp chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
Spiced Butternut Squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- ½ teaspoon sea salt
Gluten free corn or flour tortillas
Toppings (Optional)
- Avocado chopped
- Fresh Cilantro torn
- Sour Cream
Instructions
Black Bean Veggie Mix
- Heat canola oil in a large saute pan.
- Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
- Add garlic and saute for approx 1 minute until tender & fragrant.
- Add and mix in squash, mushrooms and beans.
- Add spices and mix well. (You can add more or less according to tastes).
- Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
Spiced Butternut Squash
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl mix oil, cumin, paprika, and sea salt. Add Butternut Squash and toss to combine and cover each squash with the oil seasoning mixture.
- Arrange butternut squash in single layer on prepared baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Assemble
- Can be eaten as a taco, quesadilla or burrito
- Heat tortillas (I like to place a few on a plate, covere with a very slightly damp cloth) and heat in a microwave for 20-30 seconds). Top Black Bean Veggie Mixture, then Spiced Butternut Squash. Top with avocado and fresh cilantro.
- Enjoy as is open-faced or heat a second tortilla and top it for a classic quesadilla.