Black Bean And Butternut Squash Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS



Butternut Squash Spirals and Black Bean Tacos image

This quick and easy vegetarian taco recipe uses prepackage butternut squash spirals and seasonings. Top with avocado slices, take a photo, and enjoy.

Provided by dsuperits

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 42m

Yield 4

Number Of Ingredients 10

1 butternut squash - peeled, seeded, and quartered lengthwise
3 tablespoons extra virgin olive oil, divided
½ (1 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 cup grape tomatoes, halved
8 (6 inch) corn tortillas
½ cup sour cream
1 (4 ounce) package feta cheese
1 head romaine lettuce, sliced
1 bunch fresh cilantro, roughly chopped

Steps:

  • Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
  • Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

Nutrition Facts : Calories 589.8 calories, Carbohydrate 80.5 g, Cholesterol 37.8 mg, Fat 24.6 g, Fiber 18.4 g, Protein 18.6 g, SaturatedFat 9.8 g, Sodium 1046.3 mg, Sugar 10.2 g

ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).

Provided by Cookie and Kate

Categories     Entree

Time 50m

Number Of Ingredients 17

1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  • To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
  • To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
  • To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  • To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg

BUTTERNUT SQUASH TACOS



Butternut Squash Tacos image

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 14

½ butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.5 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
8 (6 inch) flour tortillas
½ cup chopped green onions
½ cup chopped cilantro
1 lime, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
  • Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  • Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
  • Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
  • Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

BLACK BEAN AND BUTTERNUT SQUASH TACOS



Black Bean and Butternut Squash Tacos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled Shallots, recipe follows
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Steps:

  • Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
  • To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
  • Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
  • Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

BLACK BEAN BUTTERNUT SQUASH TACOS



Black Bean Butternut Squash Tacos image

Hearty squash and bean tacos are a tasty twist on the conventional.

Provided by Katherine Baker

Time 15m

Yield 1-2

Number Of Ingredients 0

Steps:

  • Place 2 cups (1/2 package of Trader Joe's Cubed butternut squash) or sweet potatoes in a microwave-safe bowl and heat on high for 4-6 minutes until tender. If you don't have this, cube a large butternut squash, and/or 1-2 large sweet potatoes.
  • Transfer squash to a small pan or skillet with 1 teaspoon oil or 2 tablespoons salsa.
  • Sprinkle 1/3 package of taco seasoning over beans and squash cubes. Heat over medium heat and toss with a spoon until squash and beans are evenly heated and coated with seasoning, about 2-3 minutes.
  • Fill corn tortillas with squash and bean mixture. Cube 1/3 avocado and 1/2 tomato and add to tacos.
  • Garnish with cilantro, salsa, lime juice, and/or hot sauce, if desired.

More about "black bean and butternut squash tacos recipes"

BUTTERNUT SQUASH AND BLACK BEAN TACOS - SLENDER KITCHEN
butternut-squash-and-black-bean-tacos-slender-kitchen image
2020-03-15 Heat up the black beans in a saucepan or the microwave while the squash is cooking. Heat up the tortillas by toasting over an open flame (if you have a gas …
From slenderkitchen.com
Cuisine Mexican
Total Time 25 mins
Category Dinner
Calories 274 per serving
  • Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.
  • Add the olive oil to a large saute pan and saute for about ten minutes until cooked through, stirring frequently. While the squash is cooking, heat up the black beans in a sauce pan or in the microwave.
  • Warm the tortillas on the stove top by gently toasting over the open flame for 30 seconds per side and add the beans and squash. Top with queso fresco and cilantro. Enjoy!


CHIPOTLE-ROASTED BUTTERNUT SQUASH TACOS (VEGAN) - …
chipotle-roasted-butternut-squash-tacos-vegan image
2019-10-07 Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. These vegan and gluten-free tacos are kid …
From dishingouthealth.com
5/5 (4)
Total Time 45 mins
Category Entree, Vegetarian
Calories 425 per serving
  • Preheat oven to 400°F. Toss squash with oil, chipotle spice rub, and salt; arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes. Remove from oven and add poblano pepper; toss to incorporate with oil, spices, and squash. Place pan back in the oven for another 15 minutes, or until squash is fork-tender.
  • Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, oil, lime juice, jalapeño, and salt in a blender; blend until smooth.
  • To assemble tacos, divide black beans, squash, and poblano peppers evenly between 8 tortillas. Spoon Creamy Avocado Sauce overtop, and garnish with reserved avocado slices and cilantro.


BUTTERNUT SQUASH, BLACK BEAN AND KALE TACOS - RECIPE …
butternut-squash-black-bean-and-kale-tacos image
2015-10-28 Butternut Squash, Black Bean and Kale Tacos. by Danae · October 28, 2015. Butternut squash, black beans, and kale seasoned with warm Southwest …
From reciperunner.com
Reviews 14
Estimated Reading Time 2 mins


AVOCADO, ROASTED SQUASH AND BLACK BEAN TACOS RECIPES ...
avocado-roasted-squash-and-black-bean-tacos image
2021-09-28 Directions for: Avocado, Roasted Squash and Black Bean Tacos Ingredients. 1 butternut squash, approx. 1.3 kg/2.9 lbs. 2 Tbsp olive oil. ¼ tsp salt. …
From foodnetwork.ca
2.5/5 (139)
Total Time 1 min
Servings 4


BUTTERNUT SQUASH AND BLACK BEAN TACOS RECIPE - GREEN GIANT
butternut-squash-and-black-bean-tacos-recipe-green-giant image
2018-02-20 Add Green Giant® Riced Veggies – Butternut Squash and cook 5 minutes, stirring occasionally or until squash is tender. Stir in black beans and cumin and cook 2 minutes or until heated through. Stir in cilantro and lime …
From greengiant.com
Servings 4
Estimated Reading Time 1 min


ROASTED BUTTERNUT SQUASH AND BLACK BEAN TACOS - SHE LIKES FOOD
2016-11-10 On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once. …
From shelikesfood.com
5/5 (6)
Estimated Reading Time 2 mins
Category Dinner
Total Time 55 mins
  • Heat oven to 400 degrees Fahrenheit. On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once.
  • When butternut squash is about 5 minutes from being done, toss the beans on the sheet pan, stir and stick back into the oven until squash is done.


VEGAN SHEET PAN BUTTERNUT SQUASH TACOS WITH BLACK BEANS ...
2021-09-21 Toss the squash, mushrooms, black beans, and yellow onions with the spices and oil and spread on the baking sheet. Add the tomatillos to your baking sheet and roast until the squash is fork …
From rhubarbarians.com
5/5 (12)
Total Time 30 mins
Category Dinner, Main Course
Calories 243 per serving
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat (optional for easy clean up).
  • Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  • Place the tomatillos on the remainder of the baking sheet then place in the oven for 15-20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste if desired.
  • Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut-black bean mixture, then top with tomatillos, shredded cabbage, and jalapenos. Serve warm, accompanied by lime wedges


BLACK BEAN AND BUTTERNUT SQUASH BURRITOS – OH SHE GLOWS
2016-02-25 Directions Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 …
From ohsheglows.com
4.6/5 (17)
Category Vegan, Burrito, Enchilada, & Taco
Servings 3.5
Total Time 1 hr 15 mins
  • Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
  • In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.


BUTTERNUT SQUASH AND BEAN TACOS RECIPE | REAL SIMPLE
2013-09-13 He also made homemade tortillas (google sin city breakfast tacos) for the recipe. Those are super easy and delicious. All of this was so good we are having it again tomorrow! Also note to …
From realsimple.com
4/5 (38)
Total Time 25 mins
Servings 4
Calories 390 per serving
  • Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
  • Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).


BUTTERNUT SQUASH AND BLACK BEAN TACOS (VEGAN, GLUTEN FREE ...
2019-09-24 Why you’ll love these butternut squash and black bean tacos. Easy to make. There are no complicated steps or hard to find ingredients in this recipe. They’re a filling, balanced meal. These …
From daisybeet.com
5/5 (1)
Estimated Reading Time 3 mins
Category Main Dish
Total Time 45 mins
  • Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender.
  • While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed.
  • Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed.


BUTTERNUT SQUASH, BLACK BEAN AND KALE TACOS - SPOONFUL OF ...
2015-10-28 Add in the olive oil and swirl around to coat the pan. Add in the butternut squash and cook for approximately 6-7 minutes, stirring occasionally. Add in the diced onion, jalapeño, garlic, cumin, …
From spoonfulofflavor.com
5/5 (1)
Total Time 30 mins
Category Main Course
Calories 155 per serving
  • Add in the diced onion, jalapeño, garlic, cumin, chili powder, salt, pepper and hot sauce and cook for 3-4 more minutes until the onion has softened and the squash is almost cooked through.


BLACK BEAN AND BUTTERNUT SQUASH TACOS - KATHY SIEGEL, MS ...
2018-09-18 Using wholesome foods, such as squash, black beans, red cabbage, and cilantro, our Black Bean Butternut Taco recipe combines unique ingredients to create different flavors and …
From kathysiegel.com
Servings 4
Total Time 35 mins
  • In a medium-sized mixing bowl, add chopped butternut squash, olive oil, cinnamon and cumin. Stir well. Spread onto the baking sheet and bake for 20 minutes, or until golden brown. Remove from oven and set aside.
  • In another medium-sized mixing bowl, add the black beans, cilantro, red cabbage and red onion. Combine well.
  • In a small mixing bowl, add the cilantro, onion, garlic, mix until well combined. Add the avocado, lime juice, hemp seeds and salt. Combine well and taste, adding more salt or lime juice if desired.


HEALTHY BUTTERNUT SQUASH TACOS WITH BLACK BEANS ...
2017-02-13 TACOS: Pre-heat oven at 180˚C (356˚F). Peel and dice the butternut, then lightly coat in olive oil. Space them out in a baking tray and roast till golden, approximately 30 minutes. In a dry …
From ascensionkitchen.com
5/5 (1)
Total Time 50 mins
Category Main
Calories 170 per serving
  • Pre-heat oven at 180˚C (356˚F). Peel and dice the butternut, then lightly coat in olive oil. Space them out in a baking tray and roast till golden, approximately 30 minutes.


BEAN & BUTTERNUT TACOS WITH GREEN SALSA RECIPE | EATINGWELL
2016-06-03 Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. …
From eatingwell.com
5/5 (14)
Calories 379 per serving
Total Time 1 hr 15 mins
  • To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
  • Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
  • When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.


BUTTERNUT SQUASH TACOS WITH CHIPOTLE BLACK BEANS {VEGAN ...
2015-10-18 In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft. Heat pan over medium heat …
From avocadopesto.com
4.1/5 (8)
Total Time 35 mins
Category Dinner
Calories 734 per serving
  • In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
  • Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple mins and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
  • In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.


BLACK BEAN & BUTTERNUT SQUASH TACOS - VEGAN FOOD & LIVING
2020-04-09 Spoon the coconut oil into a large roasting tray and heat in the oven. Add the squash to the tray along with the cumin, smoked paprika, garlic and plenty of seasoning. Mix well and roast for 20 minutes. Tip in the black beans, drizzle over the agave, then toss everything together and roast for another 15 mins. Meanwhile, make the guacamole.
From veganfoodandliving.com
Servings 4
Estimated Reading Time 1 min
Category Vegan Recipes
Total Time 45 mins


ROASTED BUTTERNUT SQUASH TACOS RECIPE WITH BLACK BEANS ...
2016-02-17 Step 1 Heat the oven to 200C/fan 180C/gas 6. Toss the squash with 2 tbsp oil, the spices and some seasoning, then spread on a baking tray and roast for 15-20 minutes, or until tender. Tip into a pan with the beans and heat through, stirring. Step 2 Warm the …
From olivemagazine.com
Cuisine Mexican
Total Time 40 mins
Category Vegetarian
Calories 456 per serving


INSPIRALIZED: BLACK BEAN AND BUTTERNUT SQUASH NOODLE TACOS
2014-10-16 1 15 oz can black beans rinsed, drained. 1/3 cup cilantro leaves to garnish. 1/3 cup crumbled cotija or feta cheese. Instructions. Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Lay out the butternut squash noodles, drizzle with olive oil and season with cumin, smoked paprika, salt and pepper.
From inspiralized.com
Reviews 7
Estimated Reading Time 6 mins
Servings 6
Total Time 20 mins


ROASTED BUTTERNUT SQUASH, SPINACH AND OAXACAN BLACK BEAN TACOS
2018-10-15 Roasted Butternut Squash, Spinach and Black Bean Tacos. Makes 4 servings. The Oaxacan Black Beans are delicious and easy, but if you are pressed for time, you could just use 2 cans of black beans, rinsed and drained and heated up. Prep Time: Under an hour. Ingredients For the Chipotle Creme. 1 cup sour cream (I used light) 1 chipotle pepper in adobo sauce, seeds removed …
From unwrittenrecipes.com
Estimated Reading Time 4 mins


ROASTED BUTTERNUT SQUASH VEGGIE TACOS — SAMMI BRONDO | NYC ...
2021-10-13 Drain and rinse black beans. Set aside 3/4 cup, storing the rest in an airtight container in the fridge. Slice avocados in half vertically and remove the skin. With a fork, mash avocados. Assemble tacos: top each tortilla with mashed avocado, roasted butternut squash, sautéed Brussels sprouts and cabbage and black beans.
From sammibrondo.com


BLACK BEAN AND BUTTERNUT SQUASH TACOS RECIPES
This black bean and butternut squash taco recipe is a great healthy midweek meal to have up your sleeve. Take everything to the table and let the family dive in and build … From veganfoodandliving.com Estimated Reading Time 1 min See details » BUTTERNUT SQUASH AND BLACK BEAN TACOS RECIPE - GREEN … 2018-02-20 · Butternut Squash and Black Bean Tacos. Sweet and spicy …
From tfrecipes.com


BLACK BEAN AND BUTTERNUT SQUASH TACOS RECIPE | …
Share “BLACK BEAN AND BUTTERNUT SQUASH TACOS” on Facebook; Share “BLACK BEAN AND BUTTERNUT SQUASH TACOS” on Twitter; Share “BLACK BEAN AND BUTTERNUT SQUASH TACOS” on Pinterest; Share �
From epicurious.com


Related Search