BUTTERNUT SQUASH SPIRALS AND BLACK BEAN TACOS
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
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
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
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 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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
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
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.
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From slenderkitchen.com
Cuisine MexicanTotal Time 25 minsCategory DinnerCalories 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) - …
From dishingouthealth.com
5/5 (4)Total Time 45 minsCategory Entree, VegetarianCalories 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.
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ROASTED BUTTERNUT SQUASH AND BLACK BEAN TACOS - SHE LIKES FOOD
From shelikesfood.com
5/5 (6)Estimated Reading Time 2 minsCategory DinnerTotal 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 ...
From rhubarbarians.com
5/5 (12)Total Time 30 minsCategory Dinner, Main CourseCalories 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
From ohsheglows.com
4.6/5 (17)Category Vegan, Burrito, Enchilada, & TacoServings 3.5Total 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
From realsimple.com
4/5 (38)Total Time 25 minsServings 4Calories 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 ...
From daisybeet.com
5/5 (1)Estimated Reading Time 3 minsCategory Main DishTotal 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 ...
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 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 ...
From kathysiegel.com
Servings 4Total 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.
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HEALTHY BUTTERNUT SQUASH TACOS WITH BLACK BEANS ...
From ascensionkitchen.com
5/5 (1)Total Time 50 minsCategory MainCalories 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
From eatingwell.com
5/5 (14)Calories 379 per servingTotal 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 ...
From avocadopesto.com
4.1/5 (8)Total Time 35 minsCategory DinnerCalories 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.
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