Butternut Squash & Black Bean Slaw Tacos
Ingredients
Number of Servings: 8
FEATURED: 1 medium butternut squash, peeled and sliced into ¾ inch cubes.
FEATURED: 2 - 15-ounce cans of low sodium black beans, rinsed and drained
⅓ cup chopped green onions, both green and white parts
2 cups kale, finely chopped
⅓ cup chopped fresh cilantro
7 tsp olive oil
1 Tbsp chili powder
1 ½ tsp cumin
¾ tsp salt
½ tsp pepper
2 to 3 Tbsp fresh lime juice, to taste
8 corn tortillas
Directions
Prep Time: 25 min
Cook Time: 35 min
Total Time: 60 min
Preheat oven to 425 degrees.
Remove seeds and skin of the squash and cut it into ½ inch cubes.
On a baking sheet, toss the cubed butternut squash in 6 tsp of olive oil.
Sprinkle the squash with the chili powder, cumin, pepper and ½ tsp of salt.
Bake 30 to 35 minutes, or until squash is tender and caramelized on the edges. Flip halfway.
Combine the cooked butternut squash and the black beans.
While squash is cooking, combine the kale, green onion, cilantro, lime juice, remaining olive oil and salt in a medium mixing bowl. Add additional lime juice and/or salt as desired. Set slaw aside to marinate.
In a small skillet over medium heat, warm each tortilla on both sides.
Assemble tacos with the slaw, butternut squash, and any additional desired toppings!
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 268.80kCal – 13.40% DV
Sodium – 267.73mg – 11.20% DV
Total Fat – 5.60g – 8.60% DV
Saturated Fat – 0.82g
Trans Fat – <0.01g
Protein – 11.07g – 22.10% DV
Cholesterol – 0.00mg – 0.00% DV
Total Carbohydrates – 17.54g – 5.85% DV