Roasted Butternut Squash Crispy Baked Tacos
These oven-roasted crispy baked tacos are filled with flavorful, spiced butternut squash and poblano peppers and drizzled with a cool cilantro lime sauce.
Servings: 6 tacos
Calories: 180kcal
Equipment
- Large saucepan
Ingredients
For the Filling:
- 2 cups butternut squash peeled and diced into small pieces (~½ inch)* See note
- 1 medium poblano pepper diced into small pieces(~2 cups)* See note
- 1 cup black beans drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
For the Crispy Shell:
- 6-8 small flour tortillas
- olive oil spray
Toppings
- avocado pieces
- fresh cilantro chopped
- lime wedges
Cilantro Lime Crema Sauce
- ½ cup non-dairy yogurt, unsweetened such as almond or soy
- 1 tbps lime juice
- 1 tablespoon finely diced cilantro
- ¼ tsp garlic powder
- pinch salt
Instructions
- Preheat oven to 400F.
- In a large saucepan, begin heating some olive oil over medium heat. Add in your diced butternut squash and poblano pepper. Sauté for 4-5 minutes until the poblano begins to soften.
- Add in your black beans and mix until combined. Sprinkle in your spices and salt. Mix well. Cook for another 1 minute until spices are fragrant.
- Grab a large baking sheet. Spray some olive oil (or spread a small layer of oil with a paper towel). Lay our 6 tortillas (there will likely be some overlap but it's okay). Spoon your butternut squash mixture onto a half of the tortilla. It's okay if it spills out a little bit from the top. If you have extra mixture, feel free to make a few extra tacos on another baking sheet.
- Fold the other half of the taco over the top. I find it helps to seal the edge so it actually remains closed. Spray with a little more oil.
- Bake for 14-17 minutes until the outside is crisp and slightly browned. Tip: If your taco shells are popping up, you can place a butter knife spread across two tacos so it prevents the shell from opening.
- Mix up your cilantro lime sauce in a small bowl and set aside.
- Once tacos are crisp, serve them on a plate and top with avocado, cilantro lime sauce, fresh lime squeeze, and cilantro. Enjoy!
Notes
⭐️It can save you a lot of time if you buy a bag of pre-cut butternut squash at the grocery store. You need ~ 10 oz bag.
⭐️If you don't want it to be spicy, make sure to remove the seeds from the poblano pepper when you are dicing it.
Other tips:
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 227mg | Potassium: 356mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5205IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 2mg