1 14oz Can Favorite Beans (Pinto), drained and rinsed.
1 Avocado, diced.
1 Bell Pepper, cored & diced.
1/2 Medium-Sized Red Onion, diced.
1 Mango, peeled & diced.
Handful of Cilantro, chopped.
Fresh Ground Black Pepper and Coarse Sea Salt.
Extra Virgin Olive Oil.
2 Limes for Juice + 1 Lime for serving.
2 Bird's Eye Chilies (spicy!), thinly chopped to serve.
1/2 Radicchio, chopped to serve.
Pre-heat your oven to 450 degrees F. As that heats, throw the Winter squash in a shallow roasting pan and drizzle with olive oil and a good helping of salt and pepper. Mix well to ensure even coverage and arrange as a single layer. Place in hot oven and roast for 15-22 minutes or until the squash is fork tender and slightly caramelized. You may need to shake the pan every 7 minutes or so to ensure even coloring.
While that's in the oven, make the rest of the taco biz...
In a large saute pan, heat a couple glugs of oil over medium-high heat and add the diced zucchini. Season with salt and pepper to taste and allow cook 5-7 minutes, stirring occasionally. You want the zucchini to caramelize a bit before adding the rest of the ingredients.
When you start to see color on the outside, add the bell pepper. Cook for a further 3 minutes, then add the seasoning packet (or homemade taco mix) along with the spices, stewed tomatoes, corn and beans. Cook until heated through and softened.
Just before serving: In a separate bowl, combine the onion, avocado, cilantro, mango, juice of 2 limes and salt and pepper to taste. Stir well.
Heat the taco shells according to package directions.
Serve bean veggie mixture along side roasted squash, fruit salsa and warm taco shells. Place the chopped spicy chili, lime wedges and radicchio on the table too and let people garnish themselves.
Recipe by She Eats at https://sheeats.ca/2013/11/fresh-healthy-veggie-friendly-tacos/