Soft tacos with butternut squash + black beans

Darcy ran the Philadelphia Marathon today and was craving a hearty fall dinner.   So we had black beans seasoned with cumin and miso and tacos filled with herbed squash.   I like to pick up my tacos — that means easy on the filling and beans on the side.  I never made beans from scratch until trying the quick soak method in Mark Bittman’s How to Cook Everything Vegetarian.  Now I make a pot of beans most Sundays to have in different dishes during the week.

Serves 2

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