Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 small corn or flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, sliced
- 1/4 cup crumbled cotija or feta cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional: Pickled red onions or spicy salsa
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash onto a large rimmed baking sheet. Drizzle the olive oil over the squash and sprinkle with the chili powder, cumin, smoked paprika, and salt. Toss everything together directly on the pan until every cube is evenly coated in oil and spices. Spread the squash out in a single layer to ensure it roasts instead of steams.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. Around the 15-minute mark, use a spatula to flip the squash pieces. This helps them get golden brown and caramelized on all sides. You want the squash to be fork-tender with slightly charred edges. While the squash roasts, you can warm the black beans in a small saucepan over low heat with a splash of water.
- As the squash finishes roasting, warm your tortillas. You can do this by placing them directly over a low gas flame for a few seconds per side using tongs, or by heating them in a dry skillet over medium heat. Keep the warmed tortillas wrapped in a clean kitchen towel or a tortilla warmer so they stay soft and pliable until you are ready to serve.
- Now it is time to build your tacos. Start by placing a generous spoonful of warm black beans in the center of each tortilla. Top the beans with a handful of the roasted butternut squash. Add a few slices of avocado and a sprinkle of crumbled cheese. Garnish with fresh cilantro and a squeeze of lime juice. If you like heat, drizzle your favorite hot sauce or salsa on top.
- Cook Time: 45 minutes