Butternut Squash and Black Bean Tacos

Simply and practically – keeping it H-E-A-L-T-H-Y!! These tacos aren’t just any old tacos. The black bean, dried chile and winter squash filling is doused with my adobo sauce, then the crunchy kale and red cabbage topping is over the top with a greek yogurt and lime crema. Prepared and ready to eat in 30 minutes!!

Butternut Squash and Black Bean Tacos

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Butternut and Black Bean Tacos with Kale and Red Cabbage Slaw
Prep time
Cook time
Total time
Serves: 3-4
Taco Filling
  • 2 cup Butternut Squash
  • 1 can Black Beans
  • ½ medium Sweet Onion
  • 2 Dried Red Chilies
  • 1 clove Garlic
  • 2 tablespoon Olive Oil
  • ⅔ cup Adobo Sauce
Kale and Red Cabbage Slaw
  • 1 cup Red Cabbage
  • 1 cup Lacinato Kale
Lime Crema
  • ½ cup Plain Greek Yogurt
  • ½ Lime
Taco Shells
  • Corn Tortillas
Adobo Sauce
  • 2 - 3 Dried Red Chilies
  • 1 clove Garlic
  • ¾ cup Water
  • 1 teaspoon Ground Cumin
  • 2 Limes
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Agave Syrup
Taco Filling
  1. Saute onion and squash in warm olive oil until tender, about 10 minutes. Add the black beans and garlic cook over medium-low heat until mixture is bubbly and thickens a bit to combine flavors - about 10 minutes more. Season with salt and pepper and add the adobo sauce.
Kale and Red Cabbage Slaw
  1. For the topping, simply mix the cabbage and kale and spritz with fresh lime juice and salt.
Lime Crema
  1. Make the lime crema by mixing the plain greek yogurt with fresh lime juice.
Adobo Sauce
  1. Toast the red chilies on a cast iron skillet then soak the chilies in ¾ cup boiling water. Remove the stems and seeds, reserving the liquid for the blender.
  2. Add the chilies and all other ingredients to a blender and blend until the sauce is silky and smooth.

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