I haven’t posted a new recipe in a while, and it’s not because I haven’t been cooking, I just haven’t been cooking anything new and exciting. Since I’m a little pressed for time when making dinner now, the last few weeks have been full of some of my favorite go-to’s that didn’t require much effort (and I’d already shared with you). But last week I made a conscious effort to throw some new recipes into my dinner line up. New recipe numero uno were these insanely delicious and incredibly easy butternut squash and black bean tacos. They were partly inspired by some squash tacos my sister had made for me before, but mainly by the ingredients I had in my kitchen that needed to be used. The best part of this recipe? (besides them being healthy and super tasty) they took roughly 35 minutes start to finish to make. Perfect for a week night meal!
1. Pre-heat your oven to 400 degrees F, and start by cutting your butternut squash up into 1″ cubes. Put them in a bowl (or large tupperware container because you were lazy and didn’t think you’d be taking pictures).
Drizzle just enough olive oil over the squash for a light coating, and mix it around so that it’s evenly distributed. Then toss 1/2 tablespoon. of each of your spices on top; Chili Powder, Oregano, Cumin Seed, and Salt. Mix it together.
2. Once your squash pieces are seasoned, place the pieces on a baking sheet in a single layer. Put them in the oven and bake for 25-30 minutes.
3. While the squash is cooking, prep your toppings. I chopped up some red onion, cilantro, lime, and feta cheese (because that’s what I had on hand — use cojita if it’s available).
4. A few minutes before your squash is ready, crack open a can of black beans and heat them up on the stove.
5. Before building your tacos, warm your tortillas up on a pan on the stove. They only need about 10 seconds a side.
6. Construct your taco. Put a few scoops of butternut squash in your warm tortilla, add some black beans, top with some cheese, onion, cilantro, and a squeeze of lime. And don’t forget some hot sauce!
7. Feed your face.
- 1 whole butternut squash, peeled and chopped into 1″ cubes
- 10 corn tortillas
- ½ tablespoon ground Cumin
- ½ tablespoon Chili Powder
- ½ tablespoon Oregano
- ½ tablespoon Salt
- ½ tablespoon
- Chopped red onion for topping
- Cilantro for topping
- Lime for topping
- Soft cheese (Cojita, Feta, etc.) for topping
- Pre-heat oven to 400 degrees F. Cut the squash into 1″ cubes. Put them in a bowl and drizzle with a little olive oil. Mix so that the oil is evenly distributed.
- Add ½ teaspoon of each of the spices to the squash; Chili Powder, Oregano, Cumin Seed, and Salt. Mix it together. Place the seasoned squash pieces on a baking sheet in a single layer and bake for 25-30 minutes.
- While the squash is cooking, prep your toppings; chop some red onion and cilantro, cut up a lime, and get out your cheese.
- A few minutes before the squash is ready, open a can of black beans and heat on the stove.
- Warm your tortillas on a pan on the stove. (Only about 10 seconds per side once the pan is warm).
- Construct the taco: put a few scoops of butternut squash in your warm tortilla, add some black beans, top with some cheese, onion, cilantro, and a squeeze of lime. Add salsa / hot sauce to taste.