Black Beans And Scalloped Squash

• 1-2 cup acorn squash (can substitute similar squash)
• 1 cup potato
• 1/2 cup onion
• 2 tablespoons olive oil
• 1 can of black beans
• 1/2 tablespoon of Adobo seasoning
• optional:
• Additional seasonings/toppings/sauces
• Extra produce (eg. peppers, tomatoes)

1. First, rinse the beans and place them in a pot with water just covering them. Add the adobo seasoning and begin to boil the water with a lid loosely covering the pot. Cook for 15 minutes or as long as you want depending on how much flavor and tenderness you want for your beans. Keep adding water if the water level drops below the top of the beans to prevent burning, and stir occasionally. Add additional seasoning if you'd like too.
2. While beans are cooking, scallop the potato and squash thinly and then cut into smaller pieces. Cut up the onion into small pieces as well. Pour olive oil into saute pan and dump in squash, potato, and onion. Add optional seasonings and extra olive oil if you'd like (Cajun works great). Saute and stir until the potatoes begin to get a little crispy, but still soft on the inside.
3. Serve the potato/squash dish onto plate or bowl and add the beans on top. Add additional toppings or sauces (like hot sauce!).
4. Enjoy!

acorn, potato, onion, olive oil, black beans, seasoning, extra produce

Taken from www.epicurious.com/recipes/member/views/black-beans-and-scalloped-squash-52735101 (may not work)