Black Bean and Butternut Squash Tacos

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Tremendous recipe! My favorite part is the shallots. Big hit in my household, my dinner companion loved them so much that he ate five of them : Really unique flavor, so fresh, I will definitely be making this again! Thanks!

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I am rating this a 5 based on my version of this recipe, not on the original : I made this once and found it a little bland, or maybe it just wasn't the right flavors that I had anticipated. I doctored it up a second time and there wasn't a scrap left!! First, I used pickled onions instead of shallots. For the butternut squash I cut it into smaller amounts the second time so they would absorb more flavor and I used Chinese 5 Spice (anise seed, cinnamon, schezuan pepper, clove and ground fennel seed....this was the PERFECT fall combination of flavors for the squash, ground sage (fresh would have probably been better but i didnt have any, salt and pepper and the ground cumin. I also added SmartGround veggie "beef" crumbles to the squash mixture for the last 5 minutes of sauteing. For the beans, I added a little lime juice, fresh cilantro, rotel tomatoes/peppers, and some onion. Also used soy yogurt instead of sour cream to keep the dish vegan friendly!

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I had a friend over for dinner and both of us were impressed with this recipe. The pickled shallots definitely make the dish, so don't leave them out! For the shallots, I cut down to 1/4 the recipe as another reviewer had recommended. I added quite a bit more cumin and cinnamon to the squash (although I didn't measure and served the dish with guacamole instead of sour cream. I will definitely make this again!

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This has been my stand-by impressive dinner whenever I have company over for at least 8 years now. It never fails to disappoint. Don't forget the shallots! The combination of sweet pickled shallot with the butternut squash is truly amazing.

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These were so easy to make and delicious. I added a little shredded monterey jack cheese on top of the beans then the squash, then guacamole and salsa. The cheese and guacamole were not the most fat free additions, but very yummy and a great way to get everyone to eat squash. As mentioned in another review, I cut the cinnamon amount slightly.

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I thought the cinnamin made it too sweet, maybe if I used less than a teaspoon it would be better. Also, shallots were not to be found at my grocery store. Will not make this again.

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These are simple, earthy, and absolutely delicious. They have become a staple in our house.

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Had one vegetarian and a table of meat eaters, and all of them dug into these, they were so yummy. We also made the tortillas ourselves, and it came out awesome. Served it with tomatillo salsa and guacamole.

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Very yummie and somewhat easy to cook. The hardest part is cubing the squash. As long as you don't burn it, the kitchen smells great afterwards.

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This recipe has a wonderful blend of flavors and is easy to make. I've never cooked with butternut squash and it has such a great sweet and nutty flavor. Don't substitute it for another type of squash. Also, I would definitely make the pickled shallots. I sliced up 5 med. to lg. shallots and also divided the rest of the ingredients by four. They are really easy to make and topped off the tacos perfectly!