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2 cups cooked, organic black beans from Agrarian Harvest
1 delicata squash, cut into half moons from Agrarian Harvest
1 lb ground beef from Wood River Ranch Beef
1/2 cup diced onion from King's Crown Organic
1 tbsp olive oil
1 tsp salt
2 tsp cumin powder
1 tsp chili powder
1/2 tsp garlic powder
1 cup shredded cheese from Old Almo Creamery
Toppings: salsa, hot sauce, green onions, lettuce, avocado, sour cream
Preheat oven to 425 degrees.
Toss delicata squash with salt, pepper, 1/2 tsp each cumin and chili powder. Roast at 425 degrees for approximately 25 minutes, or until tender. Reduce oven temperature to 350 degrees.
Add olive oil to a warm cast-iron skillet. Add onions and cook on medium-high heat. Once onions are clear, add spices. Cook, stirring as needed, until onions are soft, about 5 minutes.
Add ground beef to skillet, letting one side brown before mixing in the onion and spice mix. Cook beef until no pink is left, 5-7 minutes.
Add in cooked beans and roasted squash. Mix together and sprinkle shredded cheese on top.
Bake until cheese is melted, approximately 15 minutes.
Serve with corn tortillas, if desired. Or keep it low-carb and gluten-free as a casserole. Topped with your choice of delicious add-ons!
