From: cookieandkate.com
Tags: mexican, vegetarian, main
Last Made: Jan. 31, 2025
Scott:
Ana:
Alex:

Ingredients

  • 2 - 2.5 lb butternut squash, cut to 3/4" cubes
  • 2 tablespoons Olive Oil
  • 1 teaspoon chili powder
  • Salt and freshly ground pepper
  • 2 cups purple cabbage, cut into 2-inch long slices
  • 2 15-oz cans black beans
  • 1/3 cup chopped green onions, both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 - 3 Tbs 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
  • Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese

Steps

1) Preheat oven to 425 degrees Fahrenheit 2) Line one rimmed baking sheet with parchment paper for easier cleanup 3) 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 4) Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper 5) Arrange the butternut in a single layer 6) Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway 7) Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt 8) Toss to combine, then taste and add additional lime juice and/or salt if necessary 9) Set aside to marinate 10) To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt 11) Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky 12) Taste and add additional salt if necessary 13) 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 14) Repeat with each tortilla, stacking each warmed tortilla on the last 15) 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 16) Top with garnishes of your choice and serve immediately.

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