2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!