Squash and Black Bean Tacos with Avocado

As the colder months settled in, here is a fun variation to celebrate Taco Tuesday! The tacos are full of flavor and taste and best of all they used many seasonal ingredients. As we are finished clearing out the gardens, we still have a few squash left and decided to add them to make some tacos.


Taco Ingredients:

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 2 lbs or 4 cups butternut or acorn squashed, peeled, halved lengthwise, seeded and cut into 1/2 –inch slices
• 1 onion, chopped
• 1 large bell pepper
• 1 (14.5 oz) can black beans, rinsed & drained
• ¼ cup fresh cilantro, chopped
• 1 ripe avocado, peeled and sliced into 8 wedges
• Salt and freshly ground pepper to taste
• 1 lime, cut into wedges
• 8 corn tortillas

Directions:

1. Preheat oven to 425
2. Spread squash on a large baking sheet. In a small bowl, stir together chili powder, garlic, oil and ¼ tsp salt and 1/8 tsp pepper; pour over squash and toss to coat.
3. Place into the oven and roast for about 20 minutes until tender when pierced with a knife, turning it once.
4. Combine the bell pepper and onion in a large skillet over medium-high heat with ¼ cup of water.
5. 
6. Combine the black beans, salt and black pepper in a medium sized saucepan.  Stir and cook for 5 minutes.  Lightly smash with the back of the spoon.
7. Warm a large skillet over medium-high heat and toast tortillas, turning them once, until charred (about 2 minutes per tide). Once heated, wrap tortillas in a clean kitchen towel to keep warm.
8. Fill the tortillas with squash, black beans, onions, peppers, avocado and cilantro
9. Serve with lime wedges
10. Eat and Enjoy this meal of seasonal vegetables

Possible Toppings:

• Shredded cheese
• Sour cream or Greek yogurt
• Hummus
• Hot Sauce