chelsea'srecipes

1 small butternut squash, peeled and cubed into 1/4" pieces

2-3 tablespoons Sriracha (depending on how spicy you want it)

1 tablespoon honey

1 tablespoon apple cider vinegar

1 can GOYA  Low Sodium Black Beans, drained and rinsed and tossed with a teaspoon of Taco Seasoning

1 cup shredded Colby & Monterey Jack mix cheese

1/2 avocado

4 tortillas (I used homemade, but GOYA's 8" Flour Tortillas would be perfect)

1 tsp. GOYA Extra Virgin Olive Oil

1/2 red onion, thinly sliced

1 small GOYA Jalepeno Pepper, sliced

1/4 cup distilled white vinegar

1/4 cup water

1/4 cup sugar

1/2 teaspoon kosher salt

Full recipe and Giveaway after the jump...

For the Sweet Sriracha Marinated Butternut Squash:

Whisk together sriracha, honey and apple cider vinegar in a small bowl. In a shallow baking dish, toss together the sriracha mixture with the butternut squash until coated. Cover and let marinate for 1-2 hours. 

Preheat oven and bake, uncovered, until soft, around 45 minutes.

For the Pickled Red Onions:

Put jalepeno and onion into a small bowl. Heat vinegar, water, sugar, and salt in a small pan over high heat, mixing until sugar is dissolved. Once boiling, pour over onions. Cover and let sit until onions are softened and liquid has cooled, about 25 minutes.