Butternut Squash Tacos with Fresh Cilantro and Lime
Flavorful roasted butternut squash, seasoned beans, and sautéed vegetables are layered in warm tortillas and finished with fresh cilantro and lime.
8 Servings
Ingredients
- ½ butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons vegetable oil divided
- 2 teaspoons red pepper flakes
- 2 cloves garlic finely chopped
- 1 15.5-ounce can black beans , drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch salt
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 8 6-inch flour tortillas
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Preheat the oven.
- Set the oven to 375°F (190°C) and prepare a large baking sheet.
Roast the butternut squash.
- In a large bowl, combine the cubed squash with 1 tablespoon of vegetable oil, red pepper flakes, and garlic. Toss well to coat. Spread evenly on the baking sheet and roast for approximately 25 minutes, or until the squash is tender. Remove from oven and set aside.
Prepare the black beans.
- Place the drained beans in a small saucepan. Add cumin, chili powder, and a pinch of salt. Cook over medium-low heat, stirring occasionally, for 10 minutes to allow flavors to combine.
Cook the onions and bell peppers.
- In a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the onion and red bell pepper. Sauté until softened and lightly browned, 5 to 10 minutes.
Warm the tortillas.
- Heat a clean skillet over medium heat. Place two tortillas at a time in the skillet, warming each side for about one minute. Repeat with remaining tortillas.
Assemble the tacos.
- Arrange roasted butternut squash, seasoned beans, and sautéed onion-pepper mixture on each tortilla. Garnish with green onions and cilantro, and finish with a squeeze of fresh lime juice. Serve immediately.
Notes
To make this recipe gluten-free, substitute certified gluten-free corn tortillas for flour tortillas. Ensure that all seasonings and canned beans are labeled gluten-free to avoid cross-contamination.