Squash & Black Bean Tacos

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Hey foodie friends! Who’s ready for a flavorful meal? Let’s make Squash & Black Bean Tacos—a delicious, plant-based twist on taco night!

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Squash & Black Bean Tacos​

Ingredients:​

• 1 small butternut squash, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving
• Optional toppings: avocado slices, salsa, or vegan sour cream

Instructions:​

1. Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Heat the black beans in a small pot over medium heat and season with a pinch of salt and pepper.
3. Warm the corn tortillas in a dry pan or over an open flame.
4. Fill each tortilla with roasted squash, black beans, and your favorite toppings! Garnish with fresh cilantro and a squeeze of lime.

These tacos are fresh, filling, and full of flavor! Let me know how your taco night turns out!