cleaning out the cupboard: butternut squash & black bean soft tacos

Although I've not been doing much cooking, I have tried my hand at some experiments lately. One of the most successful came from the result of having to do something with the supply of butternut squash I still have laying about the kitchen. Half of a large butternut squash I chopped and roasted and used to top pizza (one of my favorite uses). But with the other half, I decided I needed to branch out a bit.

Butternut Squash & Black Bean Soft Tacos
About 3 cups shredded (I used my box grater) butternut squash
1 can black beans, drained
1 large yellow onion, chopped
About 1 T ground cumin
About 1 t chili powder
Salt & pepper to taste
Corn tortillas
Sour cream/yogurt (optional)

In a large skillet sprayed with cooking spray (or coated with a thin layer of olive oil), saute the onions over medium heat until soft. Add butternut squash and a generous amount of salt; continue until squash is soft. Add cumin, chili powder, and salt & pepper as desired. Add beans and cook until heated through and beans are soft.

In a smaller skillet (or microwave) heat corn tortillas until hot and pliable. Top tortillas with squash mixture and a dollop of sour cream/yogurt.