Ingredients
Scale
- 5 cups diced butternut squash (1 medium butternut squash, peeled, seeded and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, drained and rinsed
- Corn torillas
- Optional toppings: Brussels Sprout Slaw (recipe linked in post), avocado, lettuce, salsa, tomato, etc…
Instructions
- Heat oven to 400 degrees Fahrenheit. On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once.
- When butternut squash is about 5 minutes from being done, toss the beans on the sheet pan, stir and stick back into the oven until squash is done.
- Place desired amount of taco mixture into your tortillas and top with your favorite taco toppings!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner, Gluten Free, Vegan