Butternut Squash Tacos The Best Recipes

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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 :

• 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons vegetable oil, divided
• 2 teaspoons red pepper flakes
• 2 cloves garlic, chopped
• 1 (15.5 ounce) can black beans, drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pinch salt
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 8 (6 inch) flour tortillas
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1 lime, sliced

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H10M

• Preheat 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.

Notes :

• 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.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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