A new spin on Taco Tuesdays.
16 oz. grape/cherry tomatoes
1 medium yellow onion: loosely chopped
5 cloves garlic
1 butternut squash; diced into cubes
3 large carrots; sliced into 1/4 inch rounds
32 oz. vegetable broth
1 can coconut milk 1 tbsp. paprika
1 tbsp. cumin
1/8-1/2 tsp cayenne depending on spice preference
1 can black beans; rinsed and drained
1 can yellow corn; rinsed and drained
Fresh cilantro and avocado to garnish
Sautee tomatoes, onion, and garlic on high heat until onions are browned and tomatoes are blistered about 10-12 minutes
Add tomato, onion, garlic mixture to a blender or food processer to puree. Can also use an immersion blender.
Combine blended mixture with squash, carrots, vegetable broth, coconut milk, paprika, cumin, and cayenne in a large Dutch oven or pot. Cook on medium-high heat until squash and carrots are fork-tender, about 20-30 minutes.
Add beans + corn and simmer for an additional 10-15 minutes.
Top with cilantro and avocado.
Soured By: @shelblyhamilton