Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Butternut Squash Tacos
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 26%
CARBS 69G61% OF CAL
18G FIBER0G ADDED7G INTRINSIC44G OTHER7G TOTAL SUGAR
FAT 18G35% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced roasted butternut squash tacos with black beans and creamy avocado mash served in corn tortillas. Colorful and satisfying, these flavorful tacos work for a quick weeknight dinner.
mainmexicantacobeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 pounds butternut squash, (peeled and diced (about 1/2 inch))
- 1/2 medium red onion, (sliced into strips (about 1/2 inch wide))
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- Pinch cayenne pepper, (or to taste)
- 1 tablespoon lime juice
- 1 (15 ounce/425 gram) can black beans, (drained and rinsed)
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, (to taste)
- 2 ripe avocados, (peeled and pitted)
- 2 tablespoons lime juice
- 1 teaspoon salt, (or to taste)
- 10 corn tortillas, (warmed in a hot skillet (Note 1))
- 1 cup shredded red cabbage
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 26%
CARBS 69G61% OF CAL
18G FIBER0G ADDED7G INTRINSIC44G OTHER7G TOTAL SUGAR
FAT 18G35% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 829mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1427mg
- Calcium
- 147mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 829MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.