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butternut-squash-and-black-bean-tacos-recipe

Butternut Squash and Black Bean Tacos

Delicious vegan tacos with roasted butternut squash and black beans.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and diced
  • 1 can black beans drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 avocado sliced
  • to taste fresh cilantro chopped
  • to serve lime wedges

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. Warm tortillas in a dry skillet over medium heat.
  4. Fill each tortilla with roasted squash, black beans, avocado slices, and cilantro.
  5. Serve with lime wedges.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 800mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 2.5mg

Keywords

Tacos, Vegan
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