Delicious, simple, healthy tacos. Perfect for the fall.
Preheat oven to 400*
In a large baking sheet, toss together the squash, olive oil, and spice mix until the squash is coated and spread on large baking sheet.
Roast the squash in the preheated oven until fork tender, flipping half way through, about 40 minutes total.
When squash is about 5 minutes from being done, toss the black beans onto the sheet pan and stir. Continue roasting until complete.
Put squash and bean mixture into taco shells or tacos and top with your favorite toppings!
Serving Size 1/2 recipe
Servings 2
- Amount Per Serving
- Calories 346
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 2.9g15%
- Sodium 435mg19%
- Total Carbohydrate 51.2g18%
- Dietary Fiber 11.7g47%
- Sugars 5.3g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400*
In a large baking sheet, toss together the squash, olive oil, and spice mix until the squash is coated and spread on large baking sheet.
Roast the squash in the preheated oven until fork tender, flipping half way through, about 40 minutes total.
When squash is about 5 minutes from being done, toss the black beans onto the sheet pan and stir. Continue roasting until complete.
Put squash and bean mixture into taco shells or tacos and top with your favorite toppings!