Butternut Squash Tacos

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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 239 Calories

Ingredients

• 1 pinch salt
• 1 lime, sliced
• 1 yellow onion, chopped
• ½ cup chopped green onions
• 2 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• 8 (6 inch) flour tortillas
• 2 tablespoons vegetable oil, divided
• 1 teaspoon cumin
• ½ cup chopped cilantro
• 2 teaspoons red pepper flakes
• 1 (15.5 ounce) can black beans, drained
• ½ butternut squash - peeled, seeded, and cut into 1-inch cubes

Recipe Instructions

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.