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Vegetarian Black Bean Tacos with Butternut Squash + Kale
Vegetarian tacos loaded with butternut squash, kale and beans - then dressed with a smoky maple dressing! A gorgeously delicious fall taco!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 300 kcal
Ingredients
- 2 cups diced butternut squash
- 1/4 cup water
- 1 Tbs olive oil
- 1.5 tsp cumin
- 1.5 tsp coriander
- 1/2 tsp cayenne
- 1/2 tsp Kosher salt
- pepper to taste
- 3 jalapeños (or other spicy peppers) finely diced
- 1 red or green bell pepper, diced
- 2 cups curly kale, chopped
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 2 medium apples diced
- 8 small corn or flour tortillas warmed/toasted on each side
- 2 limes
- 1 bunch cilantro chopped
- Smoky Maple Dressing - recipe here
Instructions
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Heat 1 Tbs olive oil, 1/4 cup water and cubed butternut squash to boil in large skillet on medium-high heat. Once it starts to sizzle, cover and simmer on medium heat about 5 min. or until squash is just tender.
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Uncover skillet, add spices, red pepper, half of the diced jalapeños, beans and chopped kale. Cook until heated through on high heat 5 min. Remove from heat and season with salt and pepper to taste. Add the juice from half of a lime.
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In a small bowl, mix diced apple with remaining diced jalapeño and a handful of chopped cilantro.
Assembly
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Top each tortilla with a scoop of the butternut/bean mixture and top with a bit of apple/jalapeño mixture.
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Drizzle with Smoky Maple Dressing.
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Serve with a wedge of lime, extra cilantro and jalapeño slices.
Notes
Wrap all of these ingredients in a burrito and you'll have a portable lunch on the go!
Nutrition Facts
Vegetarian Black Bean Tacos with Butternut Squash + Kale
Amount Per Serving (1 g)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.