Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)
Ingredients
- Butternut Squash
- 1 butternut squash, peeled and chopped into 1 inch cubes
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 tsp avocado oil
- Salt
- Pepper
- Slaw
- 3 cups shredded purple cabbage
- 2 tbsp tahini
- Juice of 1/2 lime
- 1 tbsp apple cider vinegar
- Salt to taste
- Handful of cilantro, minced
- 1 clove garlic, minced
- Black Beans
- 1 can low sodium black beans
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Finishing Touches
- 8 corn tortillas
- 1 avocado, sliced
- Chopped cilantro
- Lime wedges
Preparation
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper
Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender
While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed
Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed
Heat the tortillas over a gas stove burner or in a skillet
Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and lime juice
