Squash Tacos - Roasted squash and black beans
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 can black beans, drained and rinsed
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tomato, diced
- Sour cream or cotija cheese for garnish
- Salt and pepper to taste
Squash Tacos with Roasted Squash and Black Beans are an enticing vegetarian alternative to traditional tacos. This dish features a delightful mix of sweet and spicy flavors with the main ingredients being roasted butternut squash and seasoned black beans. The squash is cubed and oven-roasted with a blend of cumin, chili powder, and paprika until caramelized. Meanwhile, black beans are cooked with onions, garlic, and a hint of lime juice, providing a nutritious and flavorful base. Served on warm corn tortillas and garnished with avocado, fresh cilantro, diced tomatoes, and a dollop of sour cream or a sprinkle of cotija cheese, these tacos are not only delicious but are also visually vibrant and packed with vitamins. Perfect for a health-conscious meal any day of the week. Description by ChatGPT.
Get ready to savor the fresh and flavorful combination of roasted butternut squash, shishito peppers, and a vibrant avocado-tomato salad tucked into warm corn tortillas. This recipe is brought to you by Kathy Cooks and promises a delightful vegetarian meal that's just as satisfying as it is healthy. Spice up your dinner routine with these delicious tacos, perfect for any day of the week!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Equipment: Baking tray, Knife, Cutting board, Mixing bowls, Oven, Stove, Salad mixing tools
Servings: 4
Ingredients:
- 1 whole butternut squash, cubed
- A bunch of shishito peppers (or multicolored bell peppers if preferred)
- 1 sweet onion, divided (half for roasting, half for salad)
- Ground cumin, to taste
- Salt, to taste
- Fresh ground pepper, to taste
- Garlic powder, to taste
- A can of beans, your choice, drained and rinsed
- 3 ripe tomatoes, chopped
- 2 ripe avocados, cubed
- A bunch of fresh cilantro, chopped
- Juice of 1 lime (or to taste)
- Olive oil (optional)
- Corn tortillas, heated
- Fresh queso or cheese of choice (optional)
- Additional lime wedils and cilantro for serving
Cooking Tips:
- Adjust seasoning according to your personal preference.
- Heat the corn tortillas properly to avoid tearing.
Instructions:
1. Preheat your oven to 425°F (220°C).
2. On a baking tray, spread out the cubed butternut squash. Add the shishito peppers (or bell peppers) and half of the chopped sweet onion.
3. Season generously with cumin, salt, pepper, and garlic powder.
4. Place the tray in the oven and roast for 30 to 45 minutes, tossing occasionally to ensure even cooking.
5. While the vegetables roast, prepare the beans by seasoning them with the same spices used for the vegetables. Warm them in the oven during the last 5 minutes of roasting or on the stove.
6. For the salad, chop the remaining sweet onion, the tomatoes, and cube the avocados. Combine them in a large bowl.
7. Add the chopped cilantro to the bowl.
8. Dress the salad with lime juice, salt, and pepper. Add a drizzle of olive oil if desired. Mix well, allowing the flavors to meld together. This can be made ahead of time.
9. Properly heat the corn tortillas according to Kathy's guide (found on her YouTube channel).
10. To assemble the tacos, place a hearty spoonful of the roasted squash and bean mixture onto each warmed tortilla.
11. Top with the avocado-tomato salad.
12. Sprinkle fresh queso or your choice of cheese on top.
13. Serve with additional lime wedges, cilantro, and a side of kale salad if desired.
Enjoy the unique combination of warm spices, hearty textures, and the freshness of the salad in every bite of these delightful Roasted Butternut Squash and Shishito Pepper Tacos.
Recipe created by Kathy Cooks. Check out her delicious culinary adventures for more inspiration on https://www.youtube.com/@KathyCooks321
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