Ingredients
Units
Scale
Butternut Squash Black Bean Filling
- 2 pounds butternut squash, cut and cubed
- 1–2 tablespoons neutral oil
- 15-ounce can black beans (no-added salt), rinsed and drained
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Cabbage Slaw
- 1–14-ounce coleslaw bag mix (pre-shredded cabbage)
- 3 tablespoons mayonnaise
- 1 teaspoon hot sauce OR chili sweet sauce
- 1/2 teaspoon sugar
- 1–2 scallions, diced
- 1/2 cup chopped fresh cilantro
- Juice from 1 lime
Everything Else
- Corn tortillas
- Avocado, sliced
- Cotija cheese
- Pickled Onions
Instructions
- Preheat the oven to 400˚F. Line one large, rimmed baking sheet with parchment paper for an easier cleanup.
- Toss your cubed butternut squash with 1-2 tablespoons of grapeseed oil to lightly coat all sides. Sprinkle with the spices and make sure to mix them all over the squash. Your hands might be messy, but it’ll all be worth it. Arrange the butternut squash in a single layer on the sheet pan. Bake until the butternut is tender throughout and caramelized on the edges, about 30-35 minutes. Make sure to toss halfway through! I add the black beans at the end to simply ‘warm’ them up with the warm squash. They don’t require cooking, but you could also simple microwave them for a few seconds at a time to warm them up. Just don’t over heat them as they’ll explode and/or dry up in the microwave.
- Combine. For the slaw, in a medium mixing bowl, combine the cabbage, green onion (if using), and cilantro. In a small bowl, mixed together the mayonnaise, lime juice, and either hot sauce and/or sweet chili sauce. Toss to combine all (if eating all at once) or take out what amount of cabbage you need and mix with a tablespoon or so of the dressing. I make it fresh and eat for 2-3 meals during the week. Set aside to marinate.
- Gather the rest of your toppings. I always have pickled red onions in my fridge, but if you don’t, go ahead and make some of those to have on hand. They’re great to add to sandwiches and tacos, and even in this Salad in a Jar I make. For the avocado, I keep it simple and just add a few slices to each taco. If you prefer it to be guacamole, here’s a quick and easy recipe for guacamole.
- Warm your tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a towel to keep them warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- Assemble your tacos: spoon an ample amount of slaw down the center of your taco, top with the roasted butternut squash and black beans, add a slice or two of avocado, and then top with the garnishes of your choice. Serve immediately!
- Prep Time: 15
- Cook Time: 30
- Category: Dinner