Roasted Butternut Squash Tacos
Tiempo de preparación:
15 Minutes
Raciones:
4 Servings
Tiempo de cocción:
30 Minutes
Autora
Acerca de la receta
Sweet roasted butternut squash tossed in smoky Mexican spices is layered with creamy black beans, fresh avocado, crisp lettuce, jalapeños, and cilantro in warm tortillas. Finished with your favorite hot sauce, these tacos are colorful and packed with flavor.
Ingredientes
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cubed
- 1–2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground coriander
- Pinch of cayenne pepper, optional (I like it a little spicy)
- Salt and freshly ground black pepper, to taste
For the Tacos
- 8 small flour or corn tortillas
- 1½–2 cups creamy black beans or refried beans, warmed
- 1 avocado, sliced or diced
- Shredded lettuce
- Fresh or pickled jalapeños, sliced
- Fresh cilantro
- Your favorite hot sauce
- Lime wedges, optional, for serving
Porciones
Rendimientos
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Recetas vinculadas
Preparación
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the butternut squash with olive oil, paprika, cumin, chili powder, garlic powder, onion powder, oregano, coriander, optional cayenne, salt, and black pepper. Spread in one layer on a baking tray.
Step 3
Roast for 25–30 minutes, tossing halfway through, until tender and caramelized around the edges.
Step 4
Warm the creamy black beans or refried beans over medium-low heat. Add a splash of water or vegetable broth if they become too thick.
Step 5
Warm the tortillas in a dry skillet until soft and lightly toasted.
Step 6
Spread beans on each tortilla and top with roasted squash, avocado, lettuce, jalapeños, and cilantro. Finish with hot sauce and optional lime wedges.
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