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Squash Tacos


squash
lime juice
cayenne
cumin
salt
black beans
a handful of chopped onions
white crumbly cheese
cilantro
corn tortillas

1. Cut a squash in half and roast face down at 400 degrees for 40
minutes. Let cool until you can handle it and scrape out into a bowl.
Stir in lime juice, salt, cayenne pepper, and cumin.
2. Heat the tortillas in a skillet. In a separate skillet, heat the
beans if from a can.
3. Put together your taco! 2T squash, 2T beans, and as much of the
toppings as you want.