Name: Roasted Butternut Squash Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4, 4 servings
Cuisine: mexican
Ingredients: 1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes; 2 tablespoons olive oil; 1 teaspoon chili powder; Salt and freshly ground pepper; 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces; 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans; ⅓ cup chopped green onions, both green and white parts; ⅓ cup chopped fresh cilantro; 2 to 3 tablespoons fresh lime juice, to taste; 1 teaspoon olive oil; 1/4 teaspoon salt, more to taste; 1 large avocado, diced; 1 tablespoon lime juice; 1/4 teaspoon ground coriander (optional); Pinch of salt, more to taste; 8 corn tortillas (certified gluten free if necessary); Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

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Roasted Butternut Squash Tacos

Nutrition Facts

Per serving · recipe makes 4 · 50m total

Servings

Calories

32% of a 2,000 cal day

635KCAL

Protein

22g44% DV

% DAILY VALUE

Total Fat20g

25%

Saturated3g

13%

Unsaturated17g

—

Total Carbs103g

37%

Fiber28g

98%

Total Sugars9g

—

incl. Added Sugars0g

Starch66g

—

Sodium967mg

42%

% Daily Value is based on a 2,000 calorie day.

Crispy roasted butternut squash tacos topped with bright cabbage slaw, black beans, and creamy guacamole. This colorful, plant-based meal comes together in under an hour and suits any dietary preference.

Ingredients

4 SERVINGS

1medium butternut squash — peeled, cubed, 2–2½ lb, or two 12-ounce bags of pre-sliced butternut from Trader Joe's
2 tbspolive oil
1 tspchili powder
Salt and freshly ground pepper
2 cupspurple cabbage — thinly sliced
30 ozcanned black beans — rinsed, drained, 2 cans, or cooked black beans
⅓ cupgreen onions — chopped, green and white parts
⅓ cupchopped fresh cilantro
2–3 tbspfresh lime juice
1 tspolive oil
¼ tspsalt
1large avocado — diced
1 tbsplime juice
¼ tspground coriander — optional
salt
8corn tortillas — gluten-free if necessary
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese — omit for vegan tacos

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

50m total

Read the method on Cookie and KateCookie and Kate’s original page

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mainmexicantacogluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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