Butternut Squash and Bean Tacos

butternut-squash-ean-tacos
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 17 g
    • Sat Fat 7 g
    • Cholesterol 22 mg
    • Sodium 567 mg
    • Protein 14 g
    • Carbohydrate 50 g
    • Sugar 5 g
    • Fiber 11 g
    • Iron 3 mg
    • Calcium 211 mg

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Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
  3. Check 1/2 teaspoon ground cumin
  4. Check kosher salt and black pepper
  5. Check 1 15.5-ounce can black beans, rinsed
  6. Check 8 corn tortillas, warmed
  7. Check 1/2 small red onion, sliced
  8. Check 1 cup crumbled goat cheese (4 ounces)
  9. Check 1/4 cup torn fresh flat-leaf parsley leaves
  10. Check lime wedges, for serving (optional)

Directions

  1. Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
  2. Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).