Spicy Butternut Squash and Black Bean Tacos

Introduction

These vibrant Spicy Butternut Squash and Black Bean Tacos are a fun, healthy twist on taco night. The roasted butternut squash is spiced with chili powder and cumin, creating a smoky and slightly sweet flavor that pairs perfectly with hearty black beans. Top with creamy avocado, zesty lime crema, and fresh cilantro for a burst of flavor in every bite. Perfect for a quick dinner or meatless Monday!

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 can black beans, drained and rinsed
• 1/4 cup chopped red onion
• 8 small tortillas
• 1 avocado, sliced
• 1/4 cup sour cream or Greek yogurt
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, smoked paprika, and salt. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Prepare the Black Beans
   While the squash is roasting, heat a skillet over medium heat. Add the black beans and red onion, cooking until warmed through. Set aside.
3. Make the Lime Crema
   In a small bowl, whisk together sour cream (or Greek yogurt) and lime juice. Adjust seasoning with salt if needed.
4. Assemble the Tacos
   Warm the tortillas in a dry skillet or microwave. Fill each tortilla with roasted squash, black beans, and avocado slices. Drizzle with lime crema and garnish with fresh cilantro.
5. Serve and Enjoy
   Serve the tacos immediately with extra lime wedges on the side.

Tips for Success

• For extra heat, add a drizzle of hot sauce or chopped jalapeños.
• These tacos pair wonderfully with a side of Mexican rice or a simple green salad.
• Swap the tortillas for lettuce wraps for a lighter, low-carb option.

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