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Butternut Squash Tacos

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Butternut Squash Tacos



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
  • Methods :

  • 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.
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