Express Squash and Black Bean Tacos

When I wrote about how to prepare squash and posted the recipe for baked squash, I promised a recipe for squash tacos. It sounds funny, but really it’s so good and a great way to add fall flair to your taco recipes.

Keep in mind, this taco recipe is intended to be fast. So if you’re a foodie, you’ll still love it, but we’re going for fast and fresh with this recipe, not fancy.

Squash and Black Bean Tacos 

Ingredients

Baked Squash
1 can black beans or pinto beans
1 lime
cilantro
red onion, finely diced (optional)
sea salt
sprouted corn tortillas (I like Ezekiel brand)
1 ripe avocado
1 small tomato, diced (optional)
cayenne pepper
1 clove garlic, minced

Directions

Prepare your baked squash and drain and rinse your beans.

In a small pot, heat your beans, add a little olive oil to the pan if needed. Remove from heat and add red onion, cilantro, juice from half a lime, lime zest and sea salt. Mix.

Meanwhile, mix up the guacamole. In a small food processor add avocado, garlic (more or less to taste), lime juice from the other half of the lime and cayenne pepper. Mix until smooth. If you don’t have a food processor, you can mash it by hand. Fold in diced tomato if you’re using it.

Quick tip: To keep the guacamole from turning brown, serve it with the pit, as pictured. No time for the guac? You can use sliced avocado instead.

Layer your squash, beans and guacamole or avocado on top of a gently warmed corn tortilla. Add other ingredients like cabbage, salsa or  greens.

This is one of my all-time favorite taco fillings so enjoy!