our spartan kitchen: spicy lime portobello, butternut, and black bean tacos


Spicy Lime Portobello, Butternut, and Black Bean Tacos

[Inspired by and adapted from A Couple Cooks]



  • 1 medium butternut squash
  • 3 portobello mushroom caps
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 8 Tablespoons lime juice, divided
  • 2 (15 oz.) cans black beans
  • ½ teaspoon lime zest
  • 1 teaspoon paprika
  • 2 teaspoons ginger paste
  • ½ teaspoon cayenne pepper
  • 1 bunch cilantro
  • 3 cups fresh spinach
  • 8  medium-size whole wheat flour tortillas
  • ⅔ cups plain yogurt

Preheat oven to 400ºF.

Peel the butternut squash; cut squash and portobellos into bite-sized pieces. Toss with salt, pepper, and olive oil. Place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, until the butternut squash is tender. Drizzle with 2 tablespoons lime juice.

Drain and rinse the black beans. Combine with lime zest, remaining 6 tablespoons lime juice, paprika, ginger, and cayenne.

Roughly chop the cilantro.

To assemble the tacos: place a layer of spinach on a tortilla; follow that with the black beans, butternut and portobello, some yogurt, and cilantro. Enjoy!


I’m back home and back to cooking. Hallelujah!


One comment

  1. Well, look what popped up. I have already commented personally by phone but was excited that this came up. Who knows from where?


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