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Butternut Squash Tacos
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Butternut squash and black bean tacos: cozy and flavorful weeknight delight.
Ingredients:
  • 0.5 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 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 8 (6 inch) flour tortillas
  • 0.5 cup chopped green onions
  • 0.5 cup chopped cilantro
  • 1 lime, sliced
Instructions:
  • Preheat the oven to 375°F (190°C) to ensure the perfect temperature for your dish.
  • Toss cubed squash with 1 tablespoon of oil, red pepper flakes, and garlic until evenly coated. Arrange in a single layer on a baking sheet.
  • Roast the squash in the preheated oven for about 25 minutes or until tender. Remove from oven.
  • In a small saucepan, simmer black beans with cumin, chili powder, and salt over medium-low heat for about 10 minutes to blend the flavors.
  • In a large skillet over medium-high heat, sauté onions and red bell pepper in 1 tablespoon of oil until tender, about 5-10 minutes.
  • Preheat a large skillet over medium heat. Heat 2 tortillas in the skillet until warmed through, approximately 1 minute per side. Repeat with the rest of the tortillas.
  • Arrange the baked squash, black beans, and onion-red pepper mixture on top of the tortillas. Finish with a sprinkle of green onions, cilantro, and a squeeze of fresh lime juice.

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