Butternut Squash Tacos

Cinco de Mayo - World Cuisine

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

Brief

Prep 25 mins

Cook: 45 mins

Total: 1hr10 mins

Servings: 8

Yield: 8 tacos

Butternut Squash Tacos

Ingredients

½ 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

½ cup chopped green onions

½ cup chopped cilantro

1 lime

sliced

Presidente Margarita

World Cuisine

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine cubed squash 1 tablespoon oil red pepper flakes and garlic in a large bowl; mix to coat. Spread out on a baking sheet.

Step 3

Roast in the preheated oven until squash is tender about 25 minutes. Remove from oven.

Step 4

Combine black beans cumin chili powder and salt in a small saucepan. Heat over medium-low heat until flavors combine about 10 minutes.

Step 5

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender 5 to 10 minutes.

Step 6

Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through about 1 minute per side. Repeat with remaining tortillas.

Step 7

Top tortillas with baked squash black beans and onion-red pepper mixture. Garnish with green onions cilantro and lime.

Nutritional Information

Butternut Squash Tacos

Servings Per Recipe:8

Calories: 239.3

% Daily Value *

Protein: 7.6g 15%

Carbohydrates: 39.8g 13%

Dietary Fiber: 7.7g 31%

Sugars: 4.4g

Fat: 6.5g 10%

Saturated Fat: 1.3g 6%

Vitamin A Iu: 9445.9IU 189%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.3mg 18%

Vitamin C: 42mg 70%

Folate: 107.2mcg 27%

Calcium: 118mg 12%

Iron: 3.2mg 18%

Magnesium: 62.3mg 22%

Potassium: 628.6mg 18%

Sodium: 445mg 18%

Thiamin: 0.4mg 36%

Calories From Fat: 58.2

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.