Black Bean with Tacos with Dumpling Squash
Looking for a different Taco this Tuesday? Try these Black Bean Tacos with Dumpling Squash! I love dumpling squash. You can actually eat their skins, which makes it quick and easy to prepare. These tacos are a perfectly combination of seasoned and simmered squash and black beans, in a crunchy taco shell and topped with your favourite toppings, yum!
Taco Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 dumpling squash, washed, hallowed out and cut into bite size pieces
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1 tablespoon chili powder
- 1 can black beans, rinsed
- 1 can green chiles (if you are sensitive to heat reduce to a ¼ can)
- 1 cup marinara
- 1 cup vegetable broth
Topping Ingredients
- 1 large tomatoes, diced
- 1 avocado, diced
- ¼ head romaine lettuce, washed and town into bite size pieces
- ¼ cup cilantro, minced
- ¼ cup sliced green olives
- 1 cup cheddar cheese or dairy free cheese ( I used Daiya)
- Sour cream
- Salsa
- 1 box taco shells (I used Seite brand)
Step 1: Instructions for the Taco Filling
Preheat the oven to 350 degrees F.
In a large skillet, heat the olive oil over medium heat.
Add the onion, squash, garlic, salt and pepper. Cook, stirring until tender, about 5 minutes. Add the cumin, chipotle chili powder and chili powder, stir to combine. Add green chiles, vegetable broth, marinara and black beans. Bring to a boil, then turn heat down to medium low and simmer for 20 minutes.
Step 2: Instructions for Prepping the Toppings
Heat taco shells in the oven for 5 minutes or until warm.
Arrange tomatoes, avocado, cilantro, cheddar cheese, sour cream, salsa, and green olives in serving bowls or platter.
Step 3: Instructions for Assembling the Tacos
I like to fill each taco shell and plate them. That way everyone can top their taco with their favourite toppings at the table. Enjoy!
