I just made this.

And it was so tasty that I must archive it for all time.

I don't even know what to call it! But I'll make something up.


Black Bean and Veggie Saute

1 Medium Butternut Squash, 2" dice or so
1 Medium Onion, Chopped
6 cloves of garlic, Minced
1 Medium Red Pepper, Diced
1/2 lb Kale, tough stems removed and coursely chopped
2 15 oz. cans black beans, drained (I used Whole Foods Spicy Black Beans)
2 Chipotles in adobo, finely chopped
1 tbsp Agave Nectar
1 tbsp cumin
1/2 cup chopped tomatoes (fresh or canned is fine)
1-2 handfuls of corn kernels (fresh is best, but frozen is ok too!)
Salt and Pepper to taste


Preheat oven to 400 degrees, roast butternut squash until tender. About 45 minutes. I normally do this ahead of time and set it aside.

In a large saute pan, saute the onions over medium high heat until soft, about five minutes. Add the red pepper and garlic and saute for two or three minutes. Add the kale and saute until it is just starting to wilt.

Add the blackbeans, cumin, chipotle and agave. Slightly mash half of the black beans to give it some texture. Add tomatoes to just give it enough liquid to simmer. When the mixture begins to simmer add in a handful or two of corn. As soon as the corn is cooked through, add salt and pepper to taste.

Now is a good time to make sure it's not too spicy and add a little agave nectar to balance it out a bit.

Serve over brown rice with fresh chopped tomatoes and chopped avocados.

Enjoy!