Ingredients and Weight:
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 8 (6-inch) corn tortillas
- 1 cup shredded cheddar cheese (optional)
- Sour cream, for topping (optional)
- Guacamole, for topping (optional)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise. Scoop out seeds and pulp. Brush inside with olive oil.
- Sprinkle cumin, cinnamon, salt, and pepper over the inside of the squash.
- Place squash cut-side up on a baking sheet. Roast for 45 minutes, or until tender.
- While squash is roasting, heat remaining olive oil in a skillet over medium heat.
- Add onion and garlic and cook until softened.
- Stir in black beans, corn, cilantro, and parsley. Cook for 5 minutes, or until heated through.
- Once squash is done roasting, scoop flesh into a bowl and discard skin.
- Mash squash with a fork or potato masher.
- Stir in bean mixture.
- Heat tortillas on a griddle or in the microwave until warm and pliable.
- Fill tortillas with squash mixture and top with cheese, sour cream, and guacamole, if desired.
Nutritional Information:
- Calories: 320 per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g
- Sodium: 480mg
Dish Characteristics:
- Buttery and sweet squash filling
- Savory and flavorful black bean mixture
- Warm and crispy tortillas
- Topped with your favorite condiments
User Comments:
- "These tacos were amazing! The squash filling was so flavorful and the black beans added a nice protein to the dish."
- "I loved the combination of sweet and savory in these tacos. The cumin and cinnamon gave the squash a really nice flavor."
- "These tacos were so easy to make and they were a hit with my guests. I will definitely be making them again!"
Special Precautions and Tips:
- If you don't have a large butternut squash, you can use two smaller ones instead.
- To save time, you can roast the butternut squash the day before and reheat it when you're ready to make the tacos.
- Be careful not to overcook the squash, or it will become mushy.
- If you don't have a griddle, you can heat the tortillas in the oven on a baking sheet at 350°F (175°C) for 5 minutes, or until warm and pliable.
- These tacos can be made vegetarian by omitting the cheese.