Butternut Squash Tacos Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (20)

Butternut Squash Tacos Recipe

NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 40%
CARBS 74G59% OF CAL
18G FIBER0G ADDED0G INTRINSIC45G OTHER11G TOTAL SUGAR
FAT 17G30% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and sautéed spinach with black beans in corn tortillas, topped with a spicy chipotle lime crema. A satisfying vegetarian taco with complex flavors.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups sour cream (or 1 cup sour cream 1 cup Greek yogurt)
  • 3 chipotle chilies in adobo sauce (see notes)
  • 1 tablespoon adobo sauce
  • 1 lime (juiced)
  • ½ teaspoon ground cumin
  • 3 tablespoon fresh cilantro
  • salt (to taste)
  • 1 medium butternut squash (peeled, seeded and chopped into small cubes)
  • 1 tablespoon olive oil
  • 9 cloves garlic (minced, divided)
  • 30 ounces black beans (2 cans, drained (not rinsed))
  • 2 teaspoon ground cumin
  • 16 oz. fresh spinach (this does not need to be measured exactly, feel free to make more if you really love spinach)
  • 12 corn tortillas
PREP
15M
SODIUM
995MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.