These butternut squash & black bean tacos are packed with nutrients and protein; you won’t miss the meat! They’re great for gameday and made easy with Old El Paso “stand up” hard taco shells.
There’s a certain feeling that comes over me when I hear the roar of a stadium, commentators narrating the action of a play, and the jingle that always ends up stuck in my head from SEC on CBS or Monday Night Football. You know, this one…
It’s my favorite time of year. Yes, the crisp air, family time, and the holidays are some of the greatest aspects of Fall/Winter, but there’s something that happens during football season. We forget about the worries at work and the stresses of the week and engage in a little tailgating, watching our favorite teams whether it’s live or on a big screen, cooking and eating our favorite game day eats, and just being together.
I made an executive decision that tacos should be eaten on game day. I know, I know, burgers and dogs are easy to grill and can feed a big crowd. But…so can tacos. They’re still handheld like our favorite sandwiches and sausages, but they are different, more flavorful, and not to mention, better for you. These tacos were pretty simple to make, but they were made easier by the Old El Paso stand-up taco shells, and made even more delicious with Avocados from Mexico. You physically cannot eat tacos without guacamole. Or at least you shouldn’t.
If you’re digging the combination of tacos and football, I’ve got good news for you. Not only do I have a bundle of coupons for your saving needs (which you can find here), I am hosting a $10 giveaway to support your next taco game day extravaganza. For your chance to win, simply follow the directions in the form below. A winner will be notified via e-mail on October 28. *Note: you must have a PayPal account to participate in this giveaway.
*Congratulations to Lindsay of A Runnaroundd Life for winning the cash giveaway!
- 1 butternut squash, peeled and cubed
- 2 15oz cans of black beans, drained
- 1 red onion, julienned
- 1 package of baby spinach
- 1 cup of white wine or broth
- Extra virgin olive oil
- 7 cloves of garlic, 3 whole and 4 minced
- Old El Paso stand up hard taco shells
- 2 Avocados from Mexico
- 2 tbsp tomatillo salsa
- Juice of 1/2 a lime
- Handful fresh cilantro, chopped
- Pre-heat the oven to 400 degrees and grease a baking pan.
- Place the cubed squash on the baking pan with the three whole cloves of garlic mixed in.
- Drizzle olive oil over the cubes with a sprinkle of salt and pepper. Use your hands to combine well.
- Bake for 30-35 minutes.
- Heat about a tbsp of olive oil in a large saute pan over medium heat.
- When the pan is completely hot, add the minced garlic and cook for about a minute.
- Add the red onion and saute for about 3 minutes. Add 1/4 cup of white wine to deglaze the pan.
- Continue cooking until onions are translucent and soft, adding the remainder of the white wine until done.
- Add the package of spinach and cook until spinach is wilted.
- Sprinkle with salt and pepper to taste.
- Heat a small sauce pan over medium heat.
- Add drained beans to pot, cover and let them sit to heat up.
- F!or the guacamole:
- Add both avocados into a bowl and mash with a fork, leaving some chunks for texture.
- Add tomatillo salsa and mix well.
- Sprinkle with salt, pepper, cilantro and lime juice. Combine with a fork.
- Heat your oven or toaster oven to 325.
- Add shells on a baking pan and heat for about five minutes, or according to package directions.
If you like this recipe, be sure to pin it for later
Join the conversation:
Does football season bring back fun memories?
What sports season do you look forward to every year?
What is your favorite sports team?