Better for You • Lunch • Vegetarian

Butternut Squash and Black Bean Tacos

Sweet and spicy goodness all wrapped in a warm tortilla. Green Giant® Riced Veggies Butternut Squash adds more flavor and texture to this hearty, vegetarian meal.

Prep Time

10 minutes

Cook Time

25 minutes

Servings

4

Ingredients

  • 2 tablespoons vegetable oil

  • 1 sweet onion, chopped (about 1-1/2 cups)

  • 1/2 teaspoon salt

  • 1 red bell pepper, chopped (about 1 cup)

  • 2 large garlic cloves, chopped

  • 1 Green Giant® Riced Veggies – Butternut Squash

  • 2 teaspoons ground cumin

  • 1 cup black beans, rinsed and drained

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon lime juice

  • 12 6-inch Ortega tortillas, warmed

Directions

  1. Heat oil in large nonstick skillet over medium heat and cook onion and salt 5 minutes, stirring occasionally or until onion is softened. Add red pepper and garlic and cook 1 minute.

  2. Add Green Giant® Riced Veggies – Butternut Squash and cook 5 minutes, stirring occasionally or until squash is tender.

  3. Stir in black beans and cumin and cook 2 minutes or until heated through. Stir in cilantro and lime juice.

  4. Serve squash mixture in warm tortillas and top with your favorite taco toppings.

Tip: If you're watching carbs, serve in lettuce leaves instead of tortillas. It's also great on its own as a main or side dish or served over greens as a delicious taco salad.

Recipe Video

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