Mexican Crunch

Serving up something different for lunch everyday can be a challenge. Tacos offer a piquant change from the ordinary and the unusual spice mixture in this recipe accentuates the savoury tastes of black beans and butternut squash. Preparation of this recipe can be streamlined by baking the squash beforehand.


Yields 6 tacos

1 small butternut squash, baked and removed from shell
1 – 14 ounce can black beans, drained
Juice from a large fresh lime
1 – 2 garlic cloves, minced
A dash of cayenne pepper
½ tsp salt
½ tsp ground cinnamon
½ tsp chili powder
½ tsp ground cumin
Freshly ground black pepper
6 soft whole-wheat tortilla shells
Sauce such as plum sauce, hot sauce or salsa

Bake butternut squash in oven until done. Scoop the insides out of the shell and set aside.
Warm beans gently in a non-stick skillet over low heat and mash with potato masher. Add in the lime juice and garlic. Add cayenne pepper.
Add squash, salt and spices. Stir frequently until all is heated through.
Crisp tortillas by hanging each one over 2 rungs of the oven rack so that the tortillas form a shell. Heat at 350°F until golden and crispy.
Fill tortillas with squash/bean mixture. Serve with your favourite toppings such as fresh diced tomatoes, onions, greens, cilantro, plum sauce or salsa.

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My name is Debra Harley (BScPhm) and I welcome you to my retirement project, this website. Over the course of a life many lessons are learned, altering deeply-rooted ideas and creating new passions.


  1. Allison York on December 9, 2017 at 10:46 am

    Love reading your articles Deb! What a great retirement project!!

    • Deb on December 14, 2017 at 11:43 am

      Thanks Allison. Glad you are enjoying this.

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