Black Bean and Butternut Squash Tacos

Happy Monday Folks!

All I can say about this next post is yum. 

Yum. Yum. Yum. 

You guys, these are soooo good. I don't think I will make any other kind of tacos ever again. The sweetness of the butternut squash combined with the spicy flavors of the red peppers, onions, black beans, cumin and rice is such an absolutely perfect combination. You get two completely different explosions of flavors in your mouth at the same time and it just makes you go yum. 

YUM. 

It also makes a ton of food. Which, in this case, I'm OK with, because I would happily eat these tacos every single day this week. And then I'm sure I'll find myself craving more. 

So do yourself a favor and go make these, like tonight. 

You'll thank me later, I promise.

Black Bean & Butternut Squash Tacos

Adapted from Oh She Glows

1 butternut squash
1 c brown rice
1-2 tsp olive oil
1/2 c onion, diced
2 garlic cloves minced or finely chopped
1 red pepper, chopped
1 tsp salt

1/2 tsp black pepper
1 tsp cumin
1/4 tsp cayenne pepper
One 15-oz can black beans, drained and rinsed
3/4 cup Monterey Jack Cheese
Corn Tortillas
1 Avocado, sliced

Salsa

Sour Cream

Spinach or lettuce for topping
Limes, sliced


Preheat oven to 425 degrees. Peel and chop the butternut squash into 1 inch pieces. Coat with olive oil, salt and pepper and line on a baking sheet. Roast for about 45 minutes, turning squash pieces half way through.

Cook brown rice according to box directions or if you have it in bulk, you need two times the amount of liquid than rice (i.e. 1 c rice, 2 c water or broth).

In a large skillet over medium heat, add oil, onion, red pepper and minced garlic. Saute for about 5 minutes, stirring frequently. Season lightly with salt and pepper and add in cumin and cayenne.

Add black beans and rice to skillet and saute for about 10 more minutes.

Add in about 1 1/2 c of the butternut squash to your mixture. 

Pile your rice mixture into a tortilla and top with salsa, sour cream, avocado, spinach, a squeeze of lime juice and cheese. 

Serve immediately and enjoy!