1teaspoonchili powderancho chile powder if you have it
1/2- 3/4teaspoonkosher salt
Black pepper to taste
Several dashes of hot sauceoptional
1cupblack beansrinsed and drained
Juice of half a lime
Corn or flour tortillas
Lime wedges and cilantro for serving
Instructions
Heat a 12 inch cast iron skillet or non-stick skillet over medium high heat.
Add in the olive oil and swirl around to coat the pan.
Add in the butternut squash and cook for approximately 6-7 minutes, stirring occasionally.
Add in the diced onion, jalapeño, garlic, cumin, chili powder, salt, pepper and hot sauce and cook for 3-4 more minutes until the onion has softened and the squash is almost cooked through.
Add in the kale and cook until the kale is wilted.
Stir in the black beans and squeeze in the lime juice then turn off the heat.
Serve on warmed tortillas with cilantro and more lime juice if desired.