Butternut squash, black beans, and kale seasoned with warm Southwest spices are the perfect pairing in these vegetarian and gluten-free tacos!
Hey hey, we’re half way through the week! Not that I have anything exciting planned for the weekend. No Halloween parties this year, just me and my husband and our two cats hanging out on the front porch and passing out candy. Okay well the cats won’t be on the front porch, but they’ll be staring out the window wondering what the heck we’re doing and why they can’t do it too. Luckily this year the trick-or-treaters won’t have to deal with bad weather. Usually around this time we get our first snow, they actually had it in the forecast last weekend, but bumped it up a day and switched it to rain.
Aside from passing out the candy, we won’t be able to go out for dinner like we usually do on Saturdays. Instead I’m thinking these Butternut Squash, Black Bean and Kale Tacos will make a great Halloween dinner. I told you there would be more butternut squash recipes to come! I love the seasoning of these tacos. It’s a little spicy and then I added some sweet warmth to them with ground cinnamon. It’s amazing what a little cinnamon can do to the flavors in a savory recipe.
Since these tacos are packed full of nutritious ingredients I won’t feel so bad when I find myself eating a piece of candy after every group of trick-or-treaters stops by. I mean come on, it’s not Halloween if you don’t treat yourself to a few pieces of candy! Before you send the little ones out to stuff their plastic pumpkins full of sugary treats, fill their stomachs and your own with these Butternut Squash, Black Bean and Kale Tacos. Today I’m sharing the recipe over on Spoonful of Flavor, so head over there and grab this recipe and check out some of Ashley’s great recipes as well!