Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (peeled, seeded, and cubed)
  • 1 tablespoon olive oil (divided)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon fine sea salt (plus more to taste)
  • 1/2 cup diced onion
  • 1 medium tomato (diced)
  • 1 15- ounce can black beans (drained and rinsed)
  • Tortillas
  • Goat cheese crumbles or queso blanco
  • Cilantro (for garnish)

Instruction

  • Preheat oven to 400°F.
  • Put butternut squash on a rimmed baking sheet and drizzle with 1/2 tablespoon olive oil. Stir squash to coat. Mix together cumin, coriander, cayenne, and 1/4 teaspoon salt, and sprinkle over squash, and stir again. Roast in the oven for 15 minutes.
  • Meanwhile, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium.
  • Add the onion and saute for 2-3 minutes. Stir in the tomato, and continue to cook for an additional 2-3 minutes, until onions are translucent and tomato starts breaking down.
  • Stir in the black beans and a pinch of salt and simmer until squash is done.
  • Warm tortillas and top with bean mixture, prepared squash, crumbled cheese, and cilantro.