I came across this recipe a couple of weeks ago, and have to admit I was intrigued.  I immediately saved it and printed it out for my “to make SOON” recipe file.  Almost all the ingredients are things I regularly have on hand, and the last time we drove over to Rudolf we picked up some Asadero cheese, a Mexican, semi-soft melting cheese from the dairy.  We decided to have them for lunch today.  I cut up and roasted the butternut squash, cooked the onions and garlic and spices, mixed in the beans, then folded in the squash.  Shredded the cheese, and then sat down to eat.

Justin fully admits that he didn’t have the highest expectations for this meal.  Black beans and squash are not at the top of his “let’s mix these ingredients” list.  But seriously, one bite, and we were hooked.  These are marvelous!  The cheese was spectacular, and the roasted squash and black beans and spices melded beautifully.  The recipe has now gone from the “to make SOON” file to the “make AGAIN SOON” file!

(other news – We closed on the sale of our house today!  So happy!  Justin is thrilled we didn’t even have to mow the lawn this year!)

Black Bean & Butternut Squash Tacos

1 small butternut squash
Olive Oil
Salt
Pepper
1 Medium Onion, diced
2 cloves of Garlic, minced
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chili Powder
1 can Black Beans, rinsed and drained
8 (6-inch) corn tortillas
1 cup Asadero cheese (or other melting cheese, or cheddar cheese)

Preheat oven to 450 degrees.  Peel butternut squash and scoop out seeds.  Chop into 1/2 inch cubes.  Toss squash with a glug or two of olive oil, to coat.  Spread out on a baking sheet, and season generously with salt and pepper.  Roast until the squash is browned on the edges, about 15 to 20 minutes.

Heat 2 tsp olive oil in a skillet over medium heat.  Add the onions and cook 5-7 minutes, until softened and the edges are browned.  Add the garlic and stir for 30 seconds.  Add the spices and stir for another 30 seconds.  Add the beans and lower the heat to medium-low, stirring to warm the beans through and coat with spices, 2 minutes or so.  Fold in the butternut squash.  Serve immediately with warmed tortillas and shredded cheese