Latin American Recipe « Butternut Squash Tacos

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

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, chopped
• 1 (15.5 ounce) can black beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pinch salt
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 8 (6 inch) flour tortillas
• ½ cup chopped green onions
• ½ cup chopped cilantro
• 1 lime, sliced

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
4. Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
5. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
6. Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
7. Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Nutrition Facts

• calories239.3
• carbohydrateContent39.8 g
• fatContent6.5 g
• fiberContent7.7 g
• proteinContent7.6 g
• saturatedFatContent1.3 g
• sodiumContent445 mg
• sugarContent4.4 g