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.

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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

Step: 5

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.

Step: 6

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.

Step: 7

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

Per Serving: 239 calories; protein 7.6g; carbohydrates 39.8g; fat 6.5g; sodium 445mg.

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