Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Butternut Squash and Black Bean Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Total Time: 55 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 5 cups diced butternut squash (1 medium butternut squash, peeled, seeded and diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • Corn torillas
  • Optional toppings: Brussels Sprout Slaw (recipe linked in post), avocado, lettuce, salsa, tomato, etc…

Instructions

  1. Heat oven to 400 degrees Fahrenheit. On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once.
  2. When butternut squash is about 5 minutes from being done, toss the beans on the sheet pan, stir and stick back into the oven until squash is done.
  3. Place desired amount of taco mixture into your tortillas and top with your favorite taco toppings!
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Dinner, Gluten Free, Vegan