Description
Tasty butternut squash tacos with black beans and fresh toppings.
Ingredients
Scale
- 5 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 bag coleslaw (or kale slaw or broccoli slaw)
- Street-sized tortillas (corn or flour)
- Toppings as desired (see note 1)
- 1/2 cup mayo
- 2 large limes
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha (or hot sauce)
Instructions
- Preheat oven to 425°F. Peel the squash and chop into 1-inch cubes. Toss the squash with olive oil, salt, chili powder, paprika, cumin, garlic powder, and pepper. Spread evenly on a very large sheet pan. You don’t want squash pieces touching each other or they’ll steam instead of roast, so use 2 sheet pans if needed.
- Place the sheet pan(s) of squash in the oven for 10–15 minutes. Remove from oven, toss around, and return for another 10–15 minutes or until caramelized and crisp on the outside. Watch the squash carefully as bake times can differ.
- Drain and rinse the beans. Once the squash is done, remove the sheet pan and mix the drained beans with the squash. Toss to combine and warm the beans.
- Zest and juice limes to get 3 tablespoons juice and 1/4 teaspoon zest. Add the juice and zest to a bowl along with mayo, cumin, paprika, and chili powder. Add Sriracha and a generous pinch of salt and pepper. Whisk together with a fork until smooth.
- Char, grill, or warm the tortillas and top with the slaw, a big scoop of the squash and beans, and whatever toppings you’d like. Drizzle on fresh lime if desired and add a drizzle of sauce to each taco. Enjoy while hot!
Notes
- Customize toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg