Ingredients
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1 (14 oz) pkg cubed butternut squash
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4 oz fresh chorizo
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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12 small white or yellow corn tortillas
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1 avocado, peeled, pitted, and diced
Steps
1
To a heatproof medium bowl, add the butternut squash and ¼ cup water. Season with salt and pepper. Cover with vented plastic wrap and cook in the microwave 8 min., until squash is mostly tender.
2
Meanwhile, to a 12-inch greased skillet, add the chorizo and cook 7–8 min. on medium-high until browned, breaking up chorizo with back of a wooden spoon. To skillet, add softened butternut squash and the beans. Season with salt and pepper, stirring to combine. Cook 6–8 min., until beans are warm and squash is fully tender, stirring occasionally and adding 1 or 2 tbsp water if needed.
3
Wrap the corn tortillas in a damp paper towel and microwave 1–2 min., until warm. Fill tacos with butternut squash mixture and top with the diced avocado.
