BUTTERNUT SQUASH AND BLACK BEAN TACOS
Butternut Squash and Black Bean Tacos are not just a mouthful to say; they’re a delightful burst of flavors and nutrition in every bite! This colorful combination promises both taste and health benefits. Perfect for those who love to experiment with their tacos and still want to keep things nutritious.
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Nutritions
Nutrition Facts
BUTTERNUT SQUASH AND BLACK BEAN TACOS
Amount per Serving
Calories
290
% Daily Value*
Fat
9
g
14
%
Sodium
420
mg
18
%
Carbohydrates
45
g
15
%
Fiber
10
g
42
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Butternut Squash: 1 medium about 1.5 lbs [680 grams]
- Black Beans: 1 can 15 oz [425 grams], drained and rinsed
- Olive Oil: 2 tablespoons [30 ml]
- Cumin: 1 teaspoon [5 grams]
- Paprika: 1 teaspoon [5 grams]
- Garlic Powder: 1/2 teaspoon [2.5 grams]
- Salt: to taste
- Pepper: to taste
- Tortillas: 6 pieces
- Fresh Cilantro: for garnish
- Lime: 1 wedged for serving
- Avocado: 1 sliced
Instructions
- Start by preheating your oven to 400°F (205°C).
- While the oven is heating, peel the butternut squash and chop it into bite-sized cubes.
- In a large mixing bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Mix well.
- Add the butternut squash cubes into the bowl and toss them until they’re well-coated with the seasoning.
- Spread the seasoned butternut squash cubes on a baking sheet in a single layer.
- Place the baking sheet in the oven and roast the squash for about 25 minutes, or until they’re tender and slightly browned.
- In the meantime, heat the black beans on the stove in a small pot, stirring occasionally.
- Once both the squash and black beans are ready, heat the tortillas. You can do this by placing them directly on the stove flame for a few seconds or in a dry skillet.
- To assemble your Butternut Squash and Black Bean Tacos, lay a tortilla flat, then add a generous amount of roasted butternut squash and black beans.
- Garnish with fresh cilantro and avocado slices.
- Squeeze a lime wedge over your taco for that extra zing.
Notes
TIPS:
Always choose a firm butternut squash. It should feel heavy for its size, ensuring it’s full of moisture and will roast beautifully. For an extra kick, you can sprinkle some chili flakes onto your Butternut Squash and Black Bean Tacos. Drained black bean juice can be reserved for other recipes or as a base for vegetarian soups. You can add other veggies of choice to this recipe. Red bell peppers or corn kernels can be a good addition. SERVING
SUGGESTIONS:
These tacos taste best when served immediately. The warm butternut squash and black beans, with the freshness of the avocado, create an amazing combination. Consider serving these Butternut Squash and Black Bean Tacos with a side of quinoa salad or a light cucumber salad. For those who love their tacos a bit on the creamy side, a dollop of Greek yogurt on top can be a fantastic addition. Don’t forget to pair it with a refreshing beverage, perhaps a lemon and mint infused water.
