Butternut Squash Tacos


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The easiest healthy Butternut Squash Tacos with spicy butternut squash, black beans, cilantro, and queso fresco. Ready in less than 30 minutes and no one will miss the meat!
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Butternut Squash Tacos
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What you need:

  • 1 butternut squash
  • 2 tsp olive oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1/4 tsp coriander
  • 14 oz. canned black beans, drained and rinsed
  • 8 corn tortillas
  • 4 tbsp chopped cilantro
  • 4 tbsp queso fresco
  • cooking spray
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Step 1 Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.
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Step 2 Option 1: Add the olive oil to a large saute pan and saute for about ten minutes until cooked through and tender, stirring frequently. If they begin to burn or aren't softening, add a few tablespoons of water to the pan. Add the beans to the skillet and continue to cook until heated through. Option 2: Preheat the oven to 425 degrees. Toss the squash with olive oil and spices. Place in a single layer on a sheet pan. Roast for 25-30 minutes or until fork tender. While the squash is cooking, heat up the black beans in a saucepan or in the microwave.
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Step 3 Warm the tortillas on the stove top by gently toasting over the open flame for 30 seconds per side and add the beans and squash. Top with queso fresco and cilantro. Enjoy!
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We hope you enjoy this delicious Butternut Squash Tacos recipe.
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