Butternut Squash Tacos
I just pureed an entire butternut squash (without the skin) and it filled 26, 1oz ice cube spots.
Recipe Summary 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 | Whole Butternut Squash Calories½ butternut squash - peeled, seeded, and cut into 1-inch cubes2 tablespoons vegetable oil, divided2 teaspoons red pepper flakes2 cloves garlic, chopped1 (15.5 ounce) can black beans, drained1 teaspoon cumin1 teaspoon chili powder1 pinch salt1 yellow onion, chopped1 red bell pepper, chopped8 (6 inch) flour tortillas½ cup chopped green onions½ cup chopped cilantro1 lime, slicedDirectionsPreheat oven to 375 degrees F (190 degrees C).Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.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.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.Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.Prepare 1 box Mexican or Spanish rice according to directions on the box, and add to the onion and red bell pepper mixture in step 5 if desired. Alternatively, flavor fresh rice with lime and cilantro and use that to top tacos instead.Info | Whole Butternut Squash Caloriesprep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 8 Yield: 8 tacos
TAG : Butternut Squash TacosWorld Cuisine Recipes, Latin American, Mexican,
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