Roasted Butternut Squash and Black Bean Tacos

Name: Roasted Butternut Squash and Black Bean Tacos
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 whole Black Beans; 0.5 cup Butternut Squash; 1 tsp Chili Powder; 8 whole Flour Tortilla; 0.5 cup Fresh Cilantro; 2 cloves Garlic; 0.5 cup Green Onion; 1 tsp Ground Cumin; 1 whole Lime; 1 whole Red Bell Pepper; 2 tsp Red Pepper Flakes; 0.5 tsp Salt; 2 tbsp Vegetable Oil; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Sodium Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Roasted cubes of butternut squash bring gentle sweetness that pairs with earthy, cumin-kissed black beans for balanced, satisfying bites. Soft tortillas cradle a mix of tender vegetables, fresh cilantro, and a squeeze of lime for brightness. Roasted Butternut Squash and Black Bean Tacos are great for a cozy weeknight dinner or a relaxed weekend spread with friends.

Prep25 mins
Cook45 mins
Serves8
DifficultyEasy

Roasted Butternut Squash and Black Bean Tacos

1

Preheat the oven to 375 degrees F (190 degrees C).
2

In a large bowl, combine the cubed squash, 1 tablespoon oil, red pepper flakes, and garlic; toss to coat. Spread the mixture on a baking sheet.
3

Roast in the preheated oven until the squash is tender, about 25 minutes. Remove from the oven.
4

In a small saucepan, combine the black beans, cumin, chili powder, and salt. Heat over medium-low until the flavors meld, about 10 minutes.
5

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
6

Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until warmed through, about 1 minute per side. Repeat with the remaining tortillas.
7

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