• 5 oz Nature's Greens® Tuscan Kale
• 1 package corn tortillas (sprouted if desired)
• 1 can black beans (no salt added)
• 1 red, orange or yellow bell pepper, sliced into strips
• 1 cup butternut squash, cubed
• Optional toppings: avocado slices, pumpkin seeds, crumbled feta cheese

1. To assemble the tacos heat a medium-sized skillet over medium to low.

2. Heat one tortilla on the skillet at a time.

3. Once warmed, place ½ cup of kale on the tortilla.

4. If you’re using frozen butternut squash, defrost in the microwave and then saute on a pan with a little bit of olive oil until slightly crispy. If using fresh, roast in the oven for 20 minutes at 400 degrees F and then saute on a pan with a little olive oil until slightly crispy.

5. Top tortillas with approximately ½ cup black beans, ½ cup butternut squash, and ¼ cup sliced peppers each.

6. Repeat with remaining tortillas and top with sliced avocado, pumpkin seeds, or crumbled feta cheese.

Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN.