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Roasted Butternut Squash Tacos

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Roasted Butternut Squash Tacos
Ingredients
  • 1/2 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
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1 lime, sliced
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (the equivalent temperature is 190 degrees Celsius).
2
Combine the cubed squash, a tablespoon of oil, red pepper flakes, and minced garlic in a large bowl; thoroughly coat the squash with the mixture.
3
Spread out the squash mixture on a baking sheet and place it in the preheated oven.
4
Roast the squash in the oven until it becomes tender, approximately 25 minutes. Remove the squash from the oven.
5
In a small saucepan, combine the black beans, cumin, chili powder, and salt. Heat the mixture over medium-low heat until all the flavors blend together, roughly 10 minutes.
6
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add sliced onions and diced red bell pepper; cook and stir until they become tender, taking about 5 to 10 minutes.
7
Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until they are heated through, about 1 minute on each side. Repeat this process with the remaining tortillas.
8
Top the heated tortillas with the roasted squash, black beans, and onion-red pepper mixture. Garnish your dish with green onions, cilantro, and a squeeze of lime juice.