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 caloriescarbohydrate: 39.8 gcholesterol: : -fat: 6.5 gfiber: 7.7 gprotein: 7.6 gsaturatedFat: 1.3 gservingSize: -sodium: 445 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Tacos
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl, mix to coat. Spread out on a baking sheet.
Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
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.
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.
Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.