INGREDIENTS
3
small butternut squash, 1 lb each
1 tbsp
coconut or avocado oil
1/4 tsp
himalayan pink salt*
1 tsp
taco seasoning, organic
1/2 cup
salsa
1 can
black beans, rinsed & drained
2 cups
corn, frozen or fresh
Hot pepper like jalapeño or serrano,
1/2 cup
Monterey Jack (any) cheese, shredded
Toppings: Greek yogurt, salsa, avocado, cilantro, green onions, for serving (optional)