Leftovers Reinvented: Butternut Tacos

We are a household that relishes leftovers. Re-heat for lunch at work – perfect. Add a few additional ingredients and turn them into an entirely new meal – even better.

Case in point: A cup and half of leftover roasted butternut squash got a whole new life with the addition of some black beans and frozen corn kernels. I kind of hate to admit it, but I think these tacos were better than the original dinner with the butternut squash!

Ingredients

• 1 1/2 cups diced, roasted butternut squash
• 2 cups black beans, cooked
• 2 cups frozen corn kernels, thawed
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• Salt, to taste
• Corn tortillas
• Salsa (optional)
• Lime wedges (optional)

Directions

1. In a large skillet heat the olive oil over medium heat.
2. Add the corn and black beans.
3. Cook until heated through, then add the butternut squash.
4. Season with the chili powder and a pinch or two of salt.
5. continue to cook until the butternut squash is fully re-heated.
6. Serve with corn tortillas, salsa, and lime wedges.