Bols de tortilla à la courge butternut, aux haricots noirs et au piment poblano™

Ingrédients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large poblano chile, seeded and chopped
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 cup water
• 1 1/2 cups 1/2-inch pieces peeled butternut squash (about 1 small)
• 1 can (15 oz) black beans, drained, rinsed
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
• 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1 medium avocado, peeled, pitted and chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup toasted pepitas

Préparation

1. 1

   In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and poblano chile; cook and stir 4 to 5 minutes or until softened. Add taco seasoning mix and water; stir to combine. Stir in butternut squash and beans; heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until squash is tender and liquid has thickened.

2. 2

   Divide butternut squash mixture among tortilla bowls. Top with remaining ingredients.