Butternut Squash and Black Bean Tacos

Units:
Servings: Prep Time: 15 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss squash with cumin, chili powder, salt, and pepper.
  3. Spread on a baking sheet, roast for 20 minutes.
  4. In a pan, sauté onion and garlic until translucent.
  5. Add black beans, cook until heated through.
  6. Warm tortillas, fill with squash and bean mixture.
  7. Garnish with cilantro and lime wedges.

Notes

For added heat, include jalapeños.

Dietary Tags

Recipe By:

Chef AI

Butternut Squash and Black Bean Tacos

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 corn tortillas
  • 1/4 cup cilantro, chopped
  • Lime wedges

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss squash with cumin, chili powder, salt, and pepper.
  3. Spread on a baking sheet, roast for 20 minutes.
  4. In a pan, sauté onion and garlic until translucent.
  5. Add black beans, cook until heated through.
  6. Warm tortillas, fill with squash and bean mixture.
  7. Garnish with cilantro and lime wedges.