Butternut squash tacos are made with spiced roasted squash and paired with simmered black beans and crumbled cheese for a fabulous meatless dinner.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 4servings
Ingredients
1butternut squash2-3 pounds
2tablespoonsolive oildivided use
1/2teaspoonground cumin
1/4teaspoonground coriander
1/4teaspoonground cayenne pepper
1/4teaspoonfine sea saltplus more to taste
1/2cupdiced onion
1mediumtomatodiced
15ouncescanned black beansdrained and rinsed
Tortillas
Cotija or queso blanco
Cilantrofor garnish
Instructions
Preheat oven to 400°F.
Peel and halve butternut squash. Scoop out seeds and discard, then cut squash into bite-size cubes. Add to a bowl and drizzle over 1 tablespoon olive oil. Stir to coat. Mix together cumin, coriander, cayenne, and 1/4 teaspoon salt, and sprinkle over squash, and stir again. Roast in the oven for 15 minutes, then stir and cook another 10-15 minutes, until tender and lightly caramelized.
Meanwhile, heat the remaining 1 tablespoon olive oil in a saucepan over medium.
Add the onion and saute for 2-3 minutes. Stir in the tomato, and continue to cook for an additional 2-3 minutes, until onions are translucent and tomato starts breaking down.
Stir in the black beans and a pinch of salt and simmer until squash is done.
Warm tortillas and top with bean mixture, prepared squash, crumbled cheese, and cilantro.