Smoky Black Bean & Delicata Squash Tacos
Smoky sweet black bean & delicata squash tacos make for a terrific lunch or dinner. You'll love the balance of flavors in this hearty meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 people
Heat oven to 420 degrees. Put seeded and chopped delicata squash on parchment sheet covered baking sheet and top with a light drizzling of extra virgin olive oil. Toss to cover evenly and spread the pieces across the sheet. Roast for 20 minutes, stopping once to toss for even roasting.
While the squash is roasting, heat a skillet on a medium heat. Add a teaspoon of extra virgin olive oil to skillet.
Set aside 2 Tbsp of raw red onion to use as a taco topping. Sauté the remaining red onion and garlic a few minutes, until fragrant and translucent.
Add black beans, lemon juice, cumin, chipotle chili pepper, coriander, paprika, smoked paprika and salt to pan. Combine and add water to deglaze pan (if necessary).
Remove from heat and add black bean mixture and roasted delicata squash to warmed corn shells or tortillas. Top with raw kale, cilantro, salsa, hot sauce, and/or sliced jalapenos.
Calories: 195kcal | Carbohydrates: 40g | Protein: 8g | Fat: 1g | Sodium: 19mg | Potassium: 979mg | Fiber: 9g | Sugar: 4g | Vitamin A: 21495IU | Vitamin C: 60.6mg | Calcium: 132mg | Iron: 3mg