Spicy Roasted Squash Tacos
These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.
Ingredients
Roasted Squash
- 1 medium butternut squash peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Ground black pepper to taste
Black Beans
- 1/4 cup vegetable stock
- 1/2 cup diced onion
- 1 garlic clove minced or pressed
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup vegetable stock
- Black ground pepper to taste
Garden Slaw
- 1 cup thinly sliced red cabbage
- 1/4 cup shredded carrot
- 1/4 cup thinly sliced red or yellow bell pepper
- 2 tablespoons dairy-free egg-free mayo (such as Vegenaise)
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon salt
Instructions
For Squash
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
- In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
- Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.
For Black Beans
- While the butternut squash is roasting, warm up vegetable stock over medium heat. Add onion and garlic and saute for about 5 minutes. Add more vegetable stock as needed to keep the onion from burning. Stir in cumin. Add beans, stock and pepper. Increase heat to medium high and bring mixture to a boil, lower the heat, and simmer until liquid evaporates (about 15 minutes).
For Garden Slaw
- Mix all ingredients together in a medium bowl.
Tried this recipe?Let us know how it was!