crispy baked butternut squash black bean tacos
Melty cheese, crispy shells, a hearty veggie filling...sign me up, buttercup.
Ingredients
- 2 cups butternut squash, sliced into 1/2 inch cubes
- 2 tbsp tomato paste
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 cup apple cider (or vegetable broth)
- 1 15-oz can black beans, drained
- 10 hard taco shells, homemade or store bought
- 2 cups sharp cheddar cheese, shredded
- sour cream, green onions, cilantro, guacamole, and fresh lime juice, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Heat 1 tablespoon olive oil in a skillet over medium. Toss in the butternut squash along with a big pinch of salt and pepper. Cook 5-8 minutes until beginning to crisp.
- Swirl in the tomato paste, then stir in the chipotle chili powder, garlic, onion, oregano, and cumin for 1-2 minutes. Pour in the cider and bring to a gentle simmer for about 5 minutes until mostly reduced and the squash begins to soften. Remove from heat and stir in the black beans.
- Divide the butternut squash mixture among the taco shells. Fill with the cheese. Bake until the cheese is crispy and melted, about 8-10 minutes.
- Garnish each taco as you please! I like sour cream or Greek yogurt, green onions, cilantro, and a pop of fresh lime juice.
Notes
*Homemade crispy taco shells: Heat oven to 425 degrees. Working 1-2 at a time, microwave the yellow corn tortillas until pliable, about 20 seconds. Immediately spray both sides lightly with oil, then drape directly over the grates of the oven rack. Bake for 5 minutes. The shells will crisp up while still being pliable enough to accept fillings.