Name: Butternut Squash Tacos
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch cubes - ½; Vegetable oil, divided - 2 tablespoons; Red pepper flakes - 2 teaspoons; Garlic, chopped - 2 cloves; Black beans, drained - 1 (15.5 ounce) can; Cumin - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 pinch; Yellow onion, chopped - 1; Red bell pepper, chopped - 1; Flour tortillas - 8 (6 inch); Chopped green onions - ½ cup; Chopped cilantro - ½ cup; Lime, sliced - 1

Ingredients for - Butternut Squash Tacos

1. Butternut squash - peeled, seeded, and cut into 1-inch cubes ½

2. Vegetable oil, divided 2 tablespoons

3. Red pepper flakes 2 teaspoons

4. Garlic, chopped 2 cloves

5. Black beans, drained 1 (15.5 ounce) can

6. Cumin 1 teaspoon

7. Chili powder 1 teaspoon

8. Salt 1 pinch

9. Yellow onion, chopped 1

10. Red bell pepper, chopped 1

11. Flour tortillas 8 (6 inch)

12. Chopped green onions ½ cup

13. Chopped cilantro ½ cup

14. Lime, sliced 1

How to cook deliciously - Butternut Squash Tacos

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.

3 . Stage

Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.

4 . Stage

Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.

5 . Stage

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.

6 . Stage

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.

7 . Stage

Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.