Butternut Squash Tacos

Photo from: https://www.chelseasmessyapron.com/butternut-squash-tacos/

Yield: 10 tacos

 Ingredients:

  • 3 tbsp of olive oil

  • 2 1/2 cups frozen butternut squash or peeled and cubed sweet potato

  • 1 1/4 cup black beans, rinse and drained

  • 10 mushrooms thinly sliced

  • 1/2 cup shredded cheese

  • 10 small corn tortillas

  • 1 tsp cumin

  • 1 tsp garlic powder (optional)

  • 1 tsp onion powder (optional)

  • 3/4 tsp salt (divided into 1/2 and 1/4 tsp)

  • 1/2 tsp black pepper

  • 2 tsp smoked paprika (optional)

  • 1 tsp chili powder or hot sauce (optional)

  • Sour cream (optional)

Equipment:

  • Baking tray

  • Large bowl

  • Cutting board

  • Knife

  • Measuring cups/ spoons

Nutrition per 2 tacos:

Calories: 320kcal

Carbohydrates:43g

Fibre:10g

Protein:10g

Fat: 14g

Directions:

  1. Preheat the oven to 400F.

  2. Grease a large baking tray or line it with foil or parchment paper. Place butternut squash or sweet potato onto the tray and drizzle it with 2 tbsp of oil. Sprinkle 1/2 tsp of salt, black pepper, cumin, paprika, onion, and garlic powder, and with clean hands toss until coated.

  3. Place tray into the oven to bake for 25 minutes until golden brown on the outside and fork tender inside.

  4. Place sliced mushrooms into a bowl and pour over the remaining 1 tbsp of oil and 1/4 tsp of salt. Take tray out of the oven and pour the mushrooms on for the final 10 minutes of baking

  5. When the squash or potatoes and mushrooms are done, sprinkle the shredded cheese and black beans overtop

  6. Scoop cheesy squash filling into the 10 tortillas

  7. Serve plain or topped with a spoonful of sour cream.