Butternut Squash and Black Bean Tacos

Ingredients

• 1 can black beans (drained and rinsed)
• 1 butternut squash
• 2 tsp olive oil
• 2 tsp garlic powder
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp cayenne (less if you're not big on spice)
• 2 tsp black pepper
• 1 tsp onion salt (or regular)
• Hot sauce of choice, to taste
• Corn or flour tortillas
• Toppings (optional/to your preference): tomatoes, shredded lettuce, nonfat plain greek yogurt, pickled onions

(NOTE: can add any meat based protein of choice in addition to beans and squash)

Cooking Directions

1. Start by draining and rinsing your black beans.
2. Cube your butternut squash into small, bite size pieces.  If working with a fresh butternut squash, be sure to remove the skin with a peeler.  For this recipe, I used a pre cubed butternut squash from the refrigerated section and just made the cubes into smaller pieces
3. Mix your butternut squash, olive oil, and 1 tsp of each dry seasoning (1/2tsp for salt) in a bowl, then place on your baking sheet or into your air fryer basket.  I air fried mine for 16 minutes at 400 degrees.
4. Heat up a little oil in a frying pan and pour in your rinsed black beans and the rest of the dry seasoning.
5. As the beans start to heat up, press down with your spatula to break them open and create a "refried beans" texture.  The more you press, the softer it will be.
6. Pour in your hot sauce of choice, to taste, and continue to cook until you've reached your preferred texture.

Assembly

1. Take your favorite corn or flour tortillas, cold or heated up in the frying pan
2. Spoon the bean mixture into the tortilla and spread along bottom
3. Add your butternut squash over the black beans
4. Top with your favorite taco toppings, I chose:
   • Diced tomatoes
   • Lettuce
   • Nonfat plain Greek yogurt - this is a great substitute for sour cream lovers who are looking for added protein
   • Pickled onions - I make my own by boiling equal parts water and vinegar, some pickling spices, and pouring over onions in a mason jar!