Roasted Butternut Squash Tacos with Avocado Crema

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Healthy Butternut Squash Tacos
Servings: 4
Calories: 430kcal
Author: The Healthy Toast

Ingredients

For the butternut squash

  • 1 butternut squash peeled and cubed (or 1 lb pre-cubed butternut squash)
  • 1 tablespoon avocado oil
  • 1/2 tsp paprika
  • Salt and pepper to taste

For the bean and kale mixture

  • 1 can no-added salt black beans drained and rinsed
  • 1 tsp avocado oil
  • 2 cloves garlic minced
  • 2 tsp cumin
  • ½ tsp chili powder
  • 2-4 cups Tuscan kale stems removed and torn

For the Avocado Crema

  • 1 ripe avocado peeled and pit removed
  • ¼ cup plain Greek yogurt I used 2% fat
  • Dash hot sauce optional
  • Juice from ½ lime
  • Pinch of salt

For the Tacos

  • Roasted butternut squash
  • Bean and kale mixture
  • Avocado crema
  • 8 taco-sized flour or corn tortillas
  • 1/4 cup Feta or cotija cheese

Instructions

To make the roasted squash

  • Preheat oven to 400 degrees F.
  • Place butternut squash cubes in large mixing bowl and toss with olive oil, paprika, salt, and pepper. Place cubes in a single layer on large baking sheet and bake 25-35 minutes or until softened. Turn cubes halfway through roasting.
  • Remove from oven and set aside.

To make the bean and kale mixture

  • While the squash roasts, prepare the bean mixture by placing 1 tsp olive oil in medium saucepan over low heat. Stir in minced garlic, black beans, cumin, and chili powder and cook 3-5 minutes or until warmed through. Add in torn kale and cook until softened. If needed, add a splash or two of water (or low sodium broth) to help the kale wilt. Once wilted, remove saucepan from heat and cover to keep warm.

To make the avocado crema

  • Place ingredients in food processor and pulse until smooth and creamy, stopping periodically to scrape down the sides.

To assemble tacos

  • Place spoonful of bean mixture on each tortilla, followed by a spoonful of butternut squash and a drizzle of the avocado crema. Sprinkle with feta cheese and enjoy!

Notes

Nutrition for 1/4 of recipe (assumes all sauce is used): 430 calories, 14 grams fat (3 grams saturated), 8 mg cholesterol, 237 mg sodium, 65 grams carbs, 17 grams fiber, 7 grams sugar, 17 grams protein
The Healthy Toast
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