Butternut Squash and Black Bean Tacos
Delicious vegetarian taco option that's both hearty and healthy. Combining tender, roasted butternut squash with protein-rich black beans to create a filling that's bursting with flavor and nutrition.
Ingredients
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can 15 oz black beans, drained and rinsed
- 1 small red onion diced
- 12 corn or flour tortillas
- 2 limes
- Salt and pepper to taste
- Optional toppings: fresh cilantro crumbled cotija cheese, avocado slices, sour cream
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- While the squash roasts, warm the black beans in a small saucepan over medium heat. Season with a pinch of cumin and salt.
- Heat your tortillas in a dry skillet or wrap them in foil and warm in the oven for 5 minutes.
- Assemble the tacos by filling each tortilla with roasted squash, black beans, and diced red onion.
- Squeeze fresh lime juice over the filling and add your chosen toppings.