Hungry Happens: the best butternut squash and black bean taco recipe ever, with a side of supermom inspiration.
When Stella Drivas found herself a new single mom, she turned to social media and food (you know, where every normal girl drowns her sorrows). But instead of wrapping herself up in negative status updates and fatty foods, she did the opposite– she binged on positivity, inspiration, and healthy eats. Her instagram account, @hungryhappens, now boasts about a half million followers including the likes of Rachael Ray and Whitney Port (not bad, eh?). Here’s one of her fab recipes for Vegetarian Butternut Squash and Black Bean Tacos (feel free to leave the cheese out to make the recipe vegan):
Taco Ingredients:
• 1 tbs olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 2.5 cups butternut squashed, peeled, seeded & cubed
• 1 (8 oz) package fresh white mushrooms, chopped (about 2 cups)
• 1 (14.5 oz) can black beans, rinsed & drained
• 1 (14.5 oz) can fire roasted tomatoes + 1/4 cup water to rinse the can with
• 3 tbs fresh oregano, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• sea salt and ground pepper to taste
• 8 corn tortillas
Directions:
In a large, deep skillet, heat the olive oil on medium high. Toss in the onion, garlic and jalapeño and saute for 2 minutes, until they begin to soften. Next, add all of the rest of the ingredients to the pan (except the tortillas) and mix. Cover the pan and lower the heat to medium low or low to simmer. Stir occasionally. Cook for about 20-25 minutes or until the squash begins to soften – you don’t want a mashed/pureed squash – keep some texture.
Possible Toppings:
•Shredded mexican blend cheese (top taco with cheese and set oven on broil – takes less than a minute to melt, if oven is preheated)
• Avocado mashed with lemon
• Sour cream
• Cilantro
• Lime juice
Yields 4-5 servings.
…delicious happens
