Cypress Flake

Recipe to try

Butternut Squash & Kale Black Bean Tacos with Cypress Flake

Serves: 4

Ingredients

• ¼ teaspoon Cypress Flake
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled butternut squash, cut into ½-inch cubes
• 2 cups chopped kale, tough stems removed
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add peeled butternut squash, cut into ½-inch cubes. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in chopped kale, tough stems removed and cook until wilted.
3. Stir the black beans and seasoning mixture into the vegetables and heat for 3 minutes.
4. Warm the tortillas. Divide the filling among them and top with avocado. Serve with lime wedges.