Butternut Squash Tacos Recipe

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 (15.5 ounce) can black beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pinch salt
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 8 (6-inch) flour tortillas
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1 lime, sliced

Directions

1. Preheat the oven to 375F (190C).
2. In a large bowl, combine cubed butternut squash, 1 tablespoon of vegetable oil, red pepper flakes, and garlic. Toss everything to coat evenly.
3. Spread the squash mixture out in a single layer on a baking sheet.
4. Roast the squash in the preheated oven for about 25 minutes, or until the squash is tender. Once done, remove from the oven.
5. In a small saucepan, combine black beans, cumin, chili powder, and salt. Heat the mixture over medium-low heat for about 10 minutes, stirring occasionally, until the flavors meld together.
6. While the beans are warming, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chopped onion and red bell pepper. Cook and stir for 5 to 10 minutes, until the vegetables are soft and fragrant.
7. In a separate large skillet, heat over medium heat. Place 2 tortillas in the skillet at a time and cook for about 1 minute on each side, or until they are warmed through. Repeat this process with the remaining tortillas.
8. Once the tortillas are ready, top them with the roasted butternut squash, black beans mixture, and sauted onion-red pepper blend.
9. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime.

Cook's Note

If desired, you can prepare 1 box of Mexican or Spanish rice according to the package instructions, and stir it into the onion and bell pepper mixture from step 6. Alternatively, you can flavor fresh rice with lime and cilantro to serve as a side or topping for the tacos.

Nutrition Facts (per serving)

• Calories: 239
• Total Fat: 7g (8% DV)
• Saturated Fat: 1g (7% DV)
• Sodium: 445mg (19% DV)
• Total Carbohydrate: 40g (14% DV)
• Dietary Fiber: 8g (28% DV)
• Total Sugars: 4g
• Protein: 8g (15% DV)
• Vitamin C: 42mg (47% DV)
• Calcium: 118mg (9% DV)
• Iron: 3mg (18% DV)
• Potassium: 629mg (13% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.