Description
A vibrant and flavorful plant-based taco recipe featuring roasted butternut squash, cauliflower, and black beans, seasoned with smoky autumn spices.
Ingredients
2 cups butternut squash, peeled and cubed
1 small head of cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 can (15 oz) black beans, rinsed and drained
8-12 small corn or flour tortillas
Toppings: Sliced avocado, fresh cilantro, lime wedges, toasted pepitas, and hot sauce
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash and cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and charred at the edges.
Step 4: While the vegetables roast, warm the black beans in a small saucepan over low heat, adding a splash of water or lime juice if needed.
Step 5: Warm your tortillas in a dry skillet or directly over a gas flame for a few seconds per side until soft and slightly charred.
Step 6: Assemble the tacos by layering the roasted veggies and black beans into the warm tortillas. Top with avocado, cilantro, pepitas, and a squeeze of fresh lime juice.
Notes
To save time, use pre-peeled and cubed butternut squash. For a vegan-friendly version, ensure your tortillas and optional toppings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Tacos Wraps & Sandwiches
- Cuisine: American / Fusion
Nutrition
- Serving Size: 2 Tacos
- Calories: 320
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 8g
- Cholesterol: 0mg
