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.
- 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
- 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
- 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
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).