I’ve been making black bean and sweet potato tacos for years.  It’s a quick easy meal that can be thrown together in 45 minutes or less.  To add a little variety to taco night, I played around with adding something different to the black beans.  The result is this fresh, light meal using roasted chayote squash, topped with a citrusy salsa.

First I made the salsa, with fresh tomatillos, red onion, jalapeno, avocado, grapefruit, cilantro and lime juice.

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