Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
8 tacos
Ingredients
Directions
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.
Cook's Note:
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.
Nutrition Facts (per serving)
| 239 | Calories |
| 7g | Fat |
| 40g | Carbs |
| 8g | Protein |
