Butternut Squash and Black Bean Tacos
- Butternut Squash
- Vegano Spice Blend
- Black Beans
- Avocado
- Cilantro
- Corn Tortillas
- Vegano Cilantro Lime Cashew Crema
- Nuts
Perfectly seasoned and roasted butternut squash and black beans are loaded in a tortilla topped with a creamy cilantro lime cashew crema.
Step 1: remove ingredients from the bag
Remove butternut squash, Vegano Spice Blend, black beans, avocado, cilantro, corn tortillas and Vegano Cilantro Lime Cashew Crema from the bag to prepare for cooking.
Step 2: Preheat the oven
Preheat the oven to 400º F.
Step 3: Prepare the butternut squash
In a medium mixing bowl, toss the butternut squash with 1 tbsp of olive oil and half the seasoning blend.
Step 4: Cook the butternut squash
Spread the butternut squash onto a lined baking sheet. Bake for 20 minutes.
Step 5: Prepare and cook the black beans
Using the same mixing bowl, toss the black beans with 1 tbsp of olive oil and the rest of the seasoning blend. Once the butternut squash has been in the oven for 20 minutes, remove from the oven, stir and add the black beans to the baking sheet. Return to the oven to cook for 5 minutes.
Step 6: Prepare avocado and cilantro
Cut avocado into thin strips and dice the cilantro. Set aside for plating.
Step 7: Heat the tortillas
Heat the tortillas on high in a medium/large pan with 1 tbsp of olive oil. Cook each side until lightly browned (approximately 2 minutes per side).
Step 8: Plate your meal
Place two tortillas on each plate and divide the squash/black bean mixture onto them. Drizzle with Vegano Cilantro Lime Cashew Crema, and top with cilantro and avocado.
| Per Serving | |
|---|---|
| Calories | 320 |
| Fat | 12g |
| Carbohydrates | 35g |
| Protein | 15g |
- Oil (Olive)
