Squash Tacos

We love tacos in this family, a lot.  I make them all the time with different variations.  One variation I have really been loving lately is with squash...mmm yum!  I love squash and this is a great way to make your tacos more hearty while getting more vegetables at the same time, it's a win win :)  Enjoy!

Squash Tacos

3/4 cup brown rice or quinoa
3/4 cup x2 vegetable stock (I don't know what 3/4 + 3/4 makes so it is easier to write it this way ;) )
half of a butternut squash peeled, cubed, and roasted
1 15 oz can black beans
1 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
lettuce
guacamole
olive oil
salt and pepper
corn tortillas 

Directions

Preheat oven to 425 degrees. Peel, deseed, and cube your butternut squash.  This recipe only calls for half of a butternut squash so save the other half for tacos next week :)  The smaller you cut the squash the quicker it will roast.  Place squash in a glass baking dish and drizzle with olive oil and season with salt and pepper.  Stir the squash with a spoon or using your hands to make sure oil and salt and pepper are evenly distributed.  Roast for 30-40 minutes.  

In the meantime bring your vegetable stock to a boil.  Once it is boiling add your rice, cover and reduce heat to low.  About ten minutes before rice and squash are done in a skillet heat 1/4 cup of water or vegetable stock (to give it more flavor) on the stove.  Rinse your can of black beans and add it to the water.  Let the beans simmer until there is no more water left (about 6 min) and stir frequently.  Once rice and squash are cooked add to the bean mixture and season with cumin, chili powder, and onion powder.  Serve with tortillas, guacamole, lettuce, and whatever other taco toppings you like. Recently we have used purple cabbage and alfalfa sprouts which has been something different then the normal taco toppings for us.  Hope you Enjoy!