Butternut Squash Tacos with Black Beans
Butternut squash tacos are made with spiced roasted squash and paired with simmered black beans and crumbled cheese for a fabulous meatless dinner.
Servings: 4 servings
Ingredients
- 1 butternut squash 2-3 pounds
- 2 tablespoons olive oil divided use
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon fine sea salt plus more to taste
- 1/2 cup diced onion
- 1 medium tomato diced
- 15 ounces canned black beans drained and rinsed
- Tortillas
- Cotija or queso blanco
- Cilantro for garnish
Instructions
- Preheat oven to 400°F.
- Peel and halve butternut squash. Scoop out seeds and discard, then cut squash into bite-size cubes. Add to a bowl and drizzle over 1 tablespoon olive oil. Stir to coat. Mix together cumin, coriander, cayenne, and 1/4 teaspoon salt, and sprinkle over squash, and stir again. Roast in the oven for 15 minutes, then stir and cook another 10-15 minutes, until tender and lightly caramelized.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a saucepan over medium.
- Add the onion and saute for 2-3 minutes. Stir in the tomato, and continue to cook for an additional 2-3 minutes, until onions are translucent and tomato starts breaking down.
- Stir in the black beans and a pinch of salt and simmer until squash is done.
- Warm tortillas and top with bean mixture, prepared squash, crumbled cheese, and cilantro.
