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Butternut squash and black bean tacos

Healthy butternut squash and black bean tacos {vegetarian} | www.ricottaandradishes.com

Ah, butternut squash. I seriously can’t get sick of this vegetable! It’s a fall/winter staple when roasted to golden brown perfection, and even makes an impressively decadent pasta sauce when puréed with hot broth and seasonings. Lately, though, my favourite way to use the sweet orange veg is as a main ingredient in Mexican-inspired dishes like quesadillas and burritos.

Healthy butternut squash and black bean tacos {vegetarian} | www.ricottaandradishes.com

Paired with black beans and a whole lot of green salsa, roasted cubed butternut squash is a somewhat unexpected but highly encouraged addition to…you guessed it…tacos! It doesn’t function as a protein (the black beans fulfill that role in this recipe) but instead adds a supplementary meaty texture and nutty flavour.

I might even go so far as to say that cheese isn’t needed when you have the butternut squash. I left it out of this recipe and didn’t miss it in the least. (I should note here that cheese is my favourite food, so that says something!)

Healthy butternut squash and black bean tacos {vegetarian} | www.ricottaandradishes.com

If you prefer a hit of spice, go ahead and add sliced jalapenos or some hot sauce.  The green salsa is store-bought and not very spicy, but I love the tangy bright taste it adds.  I like to serve Greek yogurt as a dipping sauce for tacos, nachos and the like rather than sour cream, but use what you like best.

Give this recipe a try if you’re looking to increase your overall vegetable intake (really, who isn’t?) or are looking for a tasty meal sans animal products.  Perfect for the next Meatless Monday!

Healthy butternut squash and black bean tacos {vegetarian} | www.ricottaandradishes.com

Healthy butternut squash and black bean tacos {vegetarian} | www.ricottaandradishes.com

Butternut squash and black bean tacos
Healthy vegetarian butternut squash and black bean tacos
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Ingredients
  1. 1 cup cooked cubed butternut squash
  2. 1 cup canned black beans, drained and rinsed
  3. Salt and black pepper, to taste
  4. 4 small whole grain flour tortillas, warmed
  5. 1 medium avocado, sliced
  6. 2 cups shredded lettuce
  7. 2 green onions, thinly sliced
  8. Hot sauce and salsa for serving (optional)
  9. 1 cup plain Greek yogurt (optional)
Instructions
  1. Microwave the squash and beans until hot; season with salt and pepper. Divide evenly among the tortillas and then top each with equal amounts of avocado, lettuce and green onion. Add hot sauce and salsa, if desired. Serve immediately with Greek yogurt for dipping.
Notes
  1. To make it vegan, simply omit the Greek yogurt or sour cream.
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