Butternut Squash Tacos

🧂 Ingredients

• 2 lb Butternut Squash

  cut into cubes
• 1 cup Corn

  frozen (thawed) or fresh
• 1 can (14.5oz) Black Beans
• 10-12 6-inch Corn Tortillas
• 1 tablespoon olive oil
• 2 teaspoon Smoked Paprika

  regular is fine too
• ½ teaspoon Cayenne Pepper

  This is 3 pepper spicy rating, for less heat, add just a pinch or less.
• ½ teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 2 tablespoon Honey

  use Agave or Maple syrup for vegan
• 1 Lime

  cut into wedges.
• 3 tablespoon Cilantro

  chopped (optional)
• ¼ cup Red Onion

  diced
• ¼ cup Cilantro

  chopped
• 1 Avocado

  sliced or chunked
• 3 cups Shredded Cabbage
• 1 cup Avocado Crema
• ½ cup Guacamole
• 1 cup Sour Cream

  skip for Vegan
• 1 cup Salsa

Instructions

• 1 Preheat oven to 425 degrees F. Generously grease a large baking sheet or use a
  silicone baking mat.
• 2 In a large bowl, combine 2 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper, ½
  teaspoon Onion Powder, 1 teaspoon Garlic Powder, ½ teaspoon Ground Cumin, ½
  teaspoon Salt, and¼ teaspoon Pepper with 1 tablespoon olive oil. Toss 2 lb
  Butternut Squash until evenly coated.
• 3 Bake for 25 minutes, turning about ⅔ through when they start to brown on the
  bottom side.
• 4 Once the vegetables look well roasted, remove from oven and stir together with 1
  cup Corn, 1 can (14.5oz) Black Beans, 2 tablespoon Honey, and 3 tablespoon
  Cilantro. Squeeze 1 Lime over the mixed vegetables.
• 5 Prepare the 10-12 6-inch Corn Tortillas. Heat a dry pan over medium-high heat.
  Once the pan is thoroughly heated up, cook about a dry pan for about 30-45
  seconds per side. You can also cook tortillas directly over a med-low gas flame
  to get the same roasting effect, but they are more prone to turning black.

Nutrition Info