Butternut Squash Tacos
Description
Warm tortillas are topped with roasted butternut squash and cumin-scented black beans in these meat-free tacos perfect for a weeknight meal.
Ingredients
•
1/2 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 1/2 ounce) can black beans, drained
•
1 teaspoon cumin
•
1 teaspoon chili powder
•
1 pinch salt
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1 yellow onion, chopped
•
1 red bell pepper, chopped
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8 (6 inch) flour tortillas
•
1/2 cup chopped green onions
•
1/2 cup chopped cilantro
•
1 lime, sliced
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.