This is a recipe/ meal idea kind of post. The original recipe (which I have made and liked) is found here and is for Crunchy Black Bean Tacos. The taco filling is made with:
- 2 C. black beans, cooked
- ½ C. red onion, minced
- 1 tsp. cumin
- 1 tsp. paprika
- pinch of salt
- 2 Tbsp. cilantro, chopped
Then you lightly mash that together, heat some oil in a skillet, and add a corn tortilla to the skillet and let it soften. Then add about 1/4 cup of the bean filling to half of the tortilla, sprinkle with whatever cheese you want to use, fold it over and press down lightly, then cook 3 minutes per side until crispy. I served it topped with guacamole – YUM.
Today’s recipe is a take-off on that one. I started with coconut oil in a medium-large pot and added 1/2 of a red onion, chopped, and 1 pound of butternut squash, chopped small (about half of a Costco package of pre-cut squash, chopped into smaller pieces). I added 1/2 tsp. salt and let that cook for about 15 minutes. Then I added 1 diced red bell pepper and the rest of the filling ingredients above (but left out the cilantro since I didn’t have any). Cooked about 5-10 more minutes.
Then I assembled the tacos in a large skillet, using burrito sized whole-wheat tortillas, sprinkled with cheese, and cooked until the cheese melted and the tortilla was crispy. The larger tortillas worked well for this because the filling was chunkier. (I had plenty of leftover filling to make more tacos/ quesadillas for another lunch or dinner, or add to cooked quinoa for a quick side dish).
I topped the tacos with fresh guacamole and it was a filling, healthy, and delicious dinner. I liked that it had more veggies than the first version, but both ways were good. I am calling this a “meal idea” post because you could take this idea in lots of directions and try different vegetables, toppings, etc. You can’t go wrong!