Butternut Squash, Black Bean & Mango Tacos

Ingredients

• 2
  
  pounds Butternut Squash, peeled & cubed into 1-inch pieces
  
• 1/4
  
  teaspoon Kosher salt
  
• 1/4
  
  teaspoon Fresh ground black pepper
  
• 1/2
  
  Mango, small diced (add more per preference)
  
• 1
  
  cup Chunky tomato salsa
  
• 15
  
  ounces Can black beans, rinsed & drained
  
• 4
  
  teaspoons Taco seasoning
  
• 1/2
  
  cup Water
  
• 2
  
  teaspoons Cilantro, finely chopped
  
• 1/2
  
  Red onion, finely chopped
  
• 4
  
  Whole wheat (low-carb) tortillas, fajita size
  
• 1/2
  
  cup Shredded red cabbage
  

Directions

1. Add mango to salsa. Set aside.
2. Steam butternut squash until tender, about 20 minutes (on stovetop with steamer basket)
3. Puree squash using a food mill or blender. Add salt and pepper to taste (about ¼ tsp salt, about ¼ tsp pepper). Set aside.
4. Heat drained black beans in a large nonstick pan for about 3-5 minutes, over medium-high heat.
5. Add taco seasoning and water. Bring to a boil and simmer until almost all water is absorbed. Lower heat.
6. After beans are prepared, in a small pan, heat tortilla for about 1-2 minutes on each side.
7. For each tortilla, after heated – spread 2-3 small spoonfuls of squash puree on tortilla. Add ¼ cup black beans on top of puree. Place 2-3 tbsp of salsa on top. Sprinkle with cilantro, red onion, and red cabbage.