Butternut Squash Tacos You Have To Try

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Butternut Squash Tacos

"Butternut squash makes for a extraordinary taco filling, whether or not you're ingesting smooth or meat-free. A little garlic and a few purple pepper flakes make the flavors pop."

Ingredients :

half of butternut squash - peeled, seeded, and reduce into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.Five ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
eight (6 inch) flour tortillas
half of cup chopped inexperienced onions
half of cup chopped cilantro
1 lime, sliced

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H10M

Preheat oven to 375 tiers F (a hundred ninety degrees C).
Combine cubed squash, 1 tablespoon oil, crimson pepper flakes, and garlic in a big bowl; mix to coat. Spread out on a baking sheet.
Roast inside the preheated oven till squash is soft, approximately 25 minutes. Remove from oven.
Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low warmth till flavors combine, approximately 10 mins.
Heat final 1 tablespoon oil in a big skillet over medium-high heat. Add onions and purple bell pepper; prepare dinner and stir till smooth, 5 to ten mins.
Heat a massive skillet over medium warmth. Place 2 tortillas inside the skillet and cook until heated through, about 1 minute in line with side. Repeat with ultimate tortillas.
Top tortillas with baked squash, black beans, and onion-pink pepper aggregate. Garnish with green onions, cilantro, and lime.

Notes :

Prepare 1 container Mexican or Spanish rice according to guidelines at the container, and add to the onion and red bell pepper aggregate in step 5 if favored. Alternatively, flavor sparkling rice with lime and cilantro and use that to pinnacle tacos instead.
Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it frivolously, and make clean-up less complicated.

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