Butternut Squash, Black Bean and Kale Tacos

• Vegan

• Produce

  • 1 cup Black beans
  • 2 cups Butternut squash
  • 1 clove Garlic
  • 1 Jalapeno
  • 3 cups Kale
  • 1/2 Lime, Juice of
  • 1 Lime wedges and cilantro
  • 1/2 Yellow onion

• Condiments

  • 3 dashes Hot sauce

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Chili powder
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Corn or flour tortillas

Found on spoonfulofflavor.com

Ingredients

• 1 tablespoon olive oil
• 2 cups butternut squash, cut into ½ inch cubes
• 3 cups kale, rib removed and chopped
• 1/2 of a yellow onion, diced
• 1 jalapeño, seeds and rib removed then minced
• 1 clove of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder (ancho chile powder if you have it)
• 1/2- 3/4 teaspoon kosher salt
• Black pepper to taste
• Several dashes of hot sauce (optional)
• 1 cup black beans, rinsed and drained
• Juice of half a lime
• Corn or flour tortillas
• Lime wedges and cilantro for serving

Directions

• Heat a 12 inch cast iron skillet or non-stick skillet over medium high heat.
• Add in the olive oil and swirl around to coat the pan.
• Add in the butternut squash and cook for approximately 6-7 minutes, stirring occasionally.
• Add in the diced onion, jalapeño, garlic, cumin, chili powder, salt, pepper and hot sauce and cook for 3-4 more minutes until the onion has softened and the squash is almost cooked through.
• Add in the kale and cook until the kale is wilted.
• Stir in the black beans and squeeze in the lime juice then turn off the heat.
• Serve on warmed tortillas with cilantro and more lime juice if desired.