50 minutes

4-6

• 1 pouch of A Dozen Cousins Cuban Black Beans

• 2 cups pumpkin, cubed

• 1 white onion, diced

• 3 garlic cloves, minced

• 1 tbsp olive oil

• 1 tsp cumin

• Salt & pepper, to taste

• Corn tortillas

• Avocado, cubed

• Cilantro, chopped

• Cotija cheese, crumbled

• Lime wedges

• Chop pumpkin, onion and garlic.

• Heat olive oil in a medium skillet over medium-high heat. Add chopped pumpkin, onion and garlic and season with cumin, salt & pepper. Saute for 20-30 minutes, or until pumpkin is tender.

• Add 1 pouch of A Dozen Cousins Cuban Black Beans. Stir to combine and cook for an additional 5 minutes.

• Wrap corn tortillas in a damp paper towel and heat in microwave for 30 seconds.

• Place a warmed corn tortilla on a plate, and spoon the pumpkin and black bean mixture onto the center. Top with avocado and cotija cheese.

• Garnish with cilantro and lime.