Butternut Squash Tacos recipe

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Ingredients

½ butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.5 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
8 (6 inch) flour tortillas
½ cup chopped green onions
½ cup chopped cilantro
1 lime, sliced

Nutrition Info

239.3 calories
carbohydrate: 39.8 g
cholesterol: : -
fat: 6.5 g
fiber: 7.7 g
protein: 7.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 445 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl, mix to coat. Spread out on a baking sheet.

  3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.

  4. Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.

  5. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper, cook and stir until tender, 5 to 10 minutes.

  6. Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.

  7. Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Recipe Yield

8 tacos

Recipe Note

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

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