Ingredients

• 1 tablespoon olive oil
• 2 cups butternut squash, cut into ½ inch cubes
• 3 cups kale, rib removed and chopped
• 1/2 of a yellow onion, diced
• 1 jalapeño, seeds and rib removed then minced
• 1 clove of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder, ancho chile if you have it
• 1/2- 3/4 teaspoon kosher salt
• Black pepper to taste
• Several dashes of hot sauce, optional
• 1 cup black beans, rinsed and drained
• Juice of half a lime
• Corn or flour tortillas
• Lime wedges and cilantro for serving

Directions

1. Heat olive oil in pan
2. Add butternut squash and cook for approximately 6-7 minutes, stirring occasionally
3. Add in the diced onion, jalapeño, garlic, cumin, chili powder, salt, pepper and hot sauce and cook for 3-4 more minutes until the onion has softened and the squash is almost cooked through
4. Add in the kale and cook until wilted
5. Stir in the black beans and squeeze in the lime juice then turn off the heat
6. Stir in the black beans and squeeze lime juice then turn off heat
7. Serve on warmed tortillas with cilantro and more lime juice if desired.