Squash & Black Bean Taco
Dinner
Lunch
Serve with cold cooked soba noodles or steamed brown rice.
If you're looking to turn up the heat, add Thai chili for that extra kick.
Inspired by a recipe from Jamie Kennedy, chef at the JK ROM restaurant in Toronto's Royal Ontario Museum, these individual salad cups make a fresh start to an elegant dinner. Garnish each serving with coriander leaves.
