Ingredients
5 C Butternut Squash-Frozen (dethawed) or Cooked-Peeled and cut evenly into 1 cubes
2 TBS Olive Oil
1/2 TSP Each: Sea Salt, Chili Powder, Paprika, Cumin, Garlic Powder
1/4 TSP Freshly Cracked Pepper
1 C Black Beans-Drained and Rinsed
Tacos:
1 bag of Kale Slaw or Regular Slaw, or Broccoli Slaw
Street Sized Tortillas-I used Carb Free Tomato Tortillas
2-3 Avocados-Sliced/Chopped (for topping)
2-3 Limes-Sliced (for topping)
Dressing:
1/2 C Vegan Mayonnaise
2-3 Large Limes-Juiced
1/8 TSP Ground Cumin
1/4 TSP Paprika
1/2 TSP Chilli Powder
1-2 TSP Sriracha or Hot Sauce
Salt and Pepper -To Taste
Directions:
- Preheat Oven to 425
- Toss Squash with the oil, salt, chili powder, paprika, cumin, garlic powder, and pepper
- Spread evenly on a large sheet pan (You do not want squash pieces overlapping each other or they will steam instead of roast, so use 2 sheet pans if needed)
- Cook in over for 10-15 min. Remove, toss around and return for another 10-15 min or until carnalized and crips tender. Bake time varies a lot depending on how ripe squash is or if you are using frozen vs fresh squash.
- Meanwhile, drain and rinse beans. Once squash is tender, remove sheet pan and mix the drained beans with squash. Toss to combine the warm beans.
- Sauce: While Squash is baking, prepare sauce. Juice limes and add to bowl with mayo, cumin, paprika, chilli powder. Add Sriracha or other hot sauce with salt and pepper to taste. Whisk together until smooth.
- Assemble: Char, grill, or warm tortillas and top with the kale slaw, a big scoop of the squash and beans and whatever topping you like. I used avocado and cilantro.
- Drizzle lime and and few spoonfuls of the sauce on each taco 🌮
