Delicious, simple, healthy tacos. Perfect for the fall.
5 cups diced butternut squash
1 can black beans (unsalted)
2 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
½ tsp salt
¼ tsp black pepper
8 corn tortillas
1 avocado
1 cup salsa (to taste)
1
Preheat oven to 400*
2
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.
3
Roast the squash in the preheated oven until fork tender, flipping half way through, about 40 minutes total.
4
When squash is about 5 minutes from being done, toss the black beans onto the sheet pan and stir. Continue roasting until complete.
5
Put squash and bean mixture into taco shells or tacos and top with your favorite toppings!
Nutrition Facts
2 servings
Serving size
1/2 recipe
- Amount per serving
- Calories346
- % Daily Value *
- Total Fat 15.2g20%
- Saturated Fat 2.9g15%
- Sodium 435mg19%
- Total Carbohydrate 51.2g19%
- Dietary Fiber 11.7g42%
- Total Sugars 5.3g
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
5 cups diced butternut squash
1 can black beans (unsalted)
2 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
½ tsp salt
¼ tsp black pepper
8 corn tortillas
1 avocado
1 cup salsa (to taste)