Good afternoon! 🙂 As promised many, many months ago, I am finally sharing my butternut squash taco recipe, AKA “squacos”!🌮 I am sharing this as a part of my new recipe series called “plants are cool”. Because duh, plants are amazing! And because we should all be eating a lot more of them! I’m here to show you that cooking with plants can be cheap, easy, versatile, and fun! I know I am biased because I am plant based…but please be open minded, maybe try a few plant recipes this month, and who, knows?! Maybe you too will agree that plants are cool! 😉
Of course, today’s recipe has black beans, because I have not been living up to my namesake!😱 This is a very basic recipe that lends itself to dressing up with different toppings and serving options, because that is half the fun with taco recipes! So, without further ado let’s make some “squacos”! 😋
Yield: 2-3 servings
1 bag of frozen butternut squash or 1 whole butternut squash
Grapeseed or Avocado Oil (for sautéing)
1 cup rice or grains of your choice (I used 365 by Whole Foods Organic Super Grains, but other options I’ve used include brown rice, jasmine rice, and quinoa)
1 can of black beans drained and rinsed
Cumin (we never measure :P, but I’d put at least a teaspoon or two)
Himalayan sea salt (to taste)
Optional: avocado, tomato, cilantro, shredded lettuce, red pepper flakes, salsa, pico de gallo, guacamole, cheese (regular or non-dairy), and/or sour cream (if you aren’t vegan)
1. Measure and rinse your grain of choice in a mesh sieve.
2. After rinsing, prepare your grain of choice according to the package directions.
3. Chop the butternut squash if you aren’t using frozen.
4. Add the Grapeseed or Avocado oil to a sauté pan and add the chopped fresh or the chopped frozen butternut squash.
5. Sauté the butternut squash on medium high for about 5 minutes or until warmed.
6. Add the cinnamon and cumin to the butternut squash and make sure everything gets thoroughly mixed.
7. Add the drained and rinsed black beans to the butternut squash mixture.
8. Check the grains and if they are cooked, turn off of the stove top and fluff them.
9. Sauté the black bean and butternut squash mixture for another couple of minutes.
10. Serve on tortillas or make a taco bowl. Be sure to add in any of the fun extras listed above! The optional mix-ins add flavor and depth if you eat these on a weekly basis like my husband and I do! My personal favorite is making a taco bowl with salsa and other veggies and then using tortilla chips as scoops. 🙂
If you make “squacos”, I’d love to see your creations! E-mail me or share on social media ( Instagram, Facebook, or Twitter), but make sure to tag me! I’d be happy to feature your version of “squacos” on my social media channels!