Print

Butternut Squash Tacos with Black Beans: A Flavorful Twist!

Print Recipe

A delicious and healthy recipe for butternut squash tacos filled with black beans, perfect for a flavorful twist on traditional tacos.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced butternut squash with olive oil, cumin, chili powder, salt, and pepper.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
  4. In a separate pot, heat the black beans over medium heat until warmed through.
  5. Warm the corn tortillas in a skillet or microwave.
  6. Assemble the tacos by placing roasted butternut squash and black beans on each tortilla.
  7. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Feel free to add avocado or cheese for extra flavor.
  • These tacos can be made vegan by omitting cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Butternut Squash Tacos, Black Beans, Vegetarian Tacos, Healthy Tacos

Find it online: https://oliviatable.com/butternut-squash-tacos-black-beans-recipe/