Butternut Squash Black Bean Tacos
Ingredients
The filling
-
2
pounds
butternut squash
-
1-2
tablespoons
olive oil
-
½
teaspoon
salt
-
to taste
freshly ground black pepper
-
1
15 ounce can
black beans
-
2
tablespoons
vegetable broth
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
1
small
lime
The tacos
-
3
cups
shredded purple cabbage
-
¼
cup
vegan mayo
-
1
small
lime
-
1
teaspoon
agave syrup
-
a pinch
salt
-
8
6 inch
corn tortillas
-
¼
cup
cotija cheese
-
to taste
fresh cilantro
-
to taste
guacamole (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper if desired.
- Peel and seed the butternut squash, then dice it into ¾ inch pieces.
- In a bowl, toss the diced squash with olive oil, salt, and pepper.
- Spread the squash on the baking sheet and roast for 30-35 minutes, stirring halfway through, until fork-tender.
- In a skillet over medium heat, combine the roasted squash, black beans, vegetable broth, and spices, cooking for 4-5 minutes.
- Remove from heat and squeeze in the juice of one lime.
- For the coleslaw, whisk together vegan mayo, lime juice, lime zest, agave syrup, and salt, then toss with the cabbage.
- Assemble the tacos with tortillas, filling, coleslaw, cotija cheese, and cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
548
Total fat
17g
Total carbohydrates
88g
Total protein
18g
Sodium
545mg
Cholesterol
8mg
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