Black Bean and Butternut Squash Street Tacos
These delectable Black Bean and Butternut Squash Street Tacos come together so quickly, you will have dinner on the table in a snap!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 24 street tacos
Ingredients
Chipotle Mayonnaise Sauce Ingredients
- 2 TBSP Chipotle peppers in Adobo
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- juice of 1/2 a lime
Taco Ingredients
- 2 TBSP olive oil or other neutral flavored oil
- 1/2 small onion diced
- 1 10 oz package frozen Butternut Squash Rice such as Green Giant
- 2-3 cloves garlic minced
- 2 15 oz cans of black beans drained and rinsed
- 1.5 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 24 count package street size corn tortillas I use Mission brand (if you are doubling up on shells, then I would buy two packages)
- 1 8.5 oz bag of Mann's Organic Super Blend Slaw
- fresh avocado
- fresh cilantro
- fresh jalapeño slices
- Salsa Verde
- Chipotle Mayonnaise Sauce
Instructions
Make Chipotle Mayonnaise Sauce
- Combine all of the ingredients for the mayo in a small bowl. Whisk until well combined. Refrigerate until time to serve the tacos.
Make Taco Filling
- Heat a large skillet over medium heat. Add olive oil and onion.
- Sauté onion about 3 minutes, until they begin to soften.
- Add in butternut squash and cook, stirring occasionally for 5 minutes.
- Add in garlic and then, continue to sauté until the squash is tender, but not mushy.
- Add black beans to the skillet. At this point, if you think the filling is too dry, add in about a 1/4 cup of water. If you like your filling a little saucy, add more water.
- Add chili powder, cumin, salt and pepper. Cook until beans are heated through.
- Heat tortillas a few at a time in a cast iron skillet. Keep warm until ready to serve.
- Serve with toppings: Mann’s Organic Super Blend fresh avocado, cilantro, tomatoes, salsa and Chipotle Mayonnaise Sauce.