Makes 8 servings – Vegetarian – 1 hour
1 pkg, Frozen Altobelli Sweet Corn
1 pkg cubed Butternut Squash
1/2 can Black Beans
2 tbsp. Stony Brook Butternut Squash Oil
1 cup. shredded or thinly cut Purple Cabbage
1 tsp. Adobo Seasoning
Salt and Pepper
1/2 tsp. Cumin
8 small Flour Tortillas
HVH Red Salsa
Heat 2 tablespoons of butternut squash oil over medium-high heat.
Add the sweet corn, black beans, butternut squash, and cabbage. Season with adobo, cumin, salt and pepper. Cook for about 15 minutes.
Take off of the heat and spoon the mixture onto the tortillas and top with the salsa, avocado and lime before serving.