Smoky Butternut Squash Tacos with Black Beans

These tacos are on fire.

I’m not sure why I haven’t made butternut squash tacos sooner because they are absolutely amazing. First and foremost, we have butternut squash tossed with smoked paprika and roasted until they develop a beautiful crisp to them. Yes, the squash is the star of this taco but there’s more. Their tastiness is enhanced by chili dusted black beans and rounded out with lime studded avocado crema, which perfectly compliments the smoky sweetness of the butternut squash.

Your taste buds will be in over drive.

In short, you deserve to experience these tacos. An added bonus is that they are incredibly easy and come together within 25 minutes.  As always, I urge you to make these tacos your own. You could add cabbage or lettuce. Use sweet potatoes instead of squash. Add cotija cheese or feta. You do you.

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Smoky Butternut Squash Tacos with Black Beans

3 cups diced butternut squash
1 teaspoon smoked paprika
3 tablespoons extra virgin olive oil (divided)
1/3 cup diced onion
1 cup black beans
1 teaspoon cumin
1 tsp. chili powder
1 avocado
1 tablespoon lime juice
6-8 corn tortillas
chopped tomato, lime wedge and minced cilantro, to garnish

*optional toppings: cashew cheese, cotija, cheddar cheese or feta cheese

Preheat oven to 425 degrees. In a bowl toss together squash, 1 tablespoon olive oil, smoked paprika and salt. Bake in preheated oven on a baking sheet for 20-25 minutes or until soft.

Heat pan over medium heat and add 1 tablespoon olive oil. Add onions and chili powder. Cook for a couple minutes and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.

In a food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.

Top tortillas with squash, black beans, avocado, squeeze of lime juice and cilantro. I topped with a drizzle of cashew cheese.


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