Butternut Squash Tacos
These meatless tacos are ideal for a weeknight dinner because they are made with warm tortillas, roasted butternut squash, and black beans flavored with cumin.
Preheat oven to 375 degrees F (190 degrees C).
Combine cubed squash 1 tablespoon oil red pepper flakes and garlic in a large bowl; mix to coat.
Spread out on a baking sheet.
Roast in the preheated oven until squash is tender about 25 minutes.
Remove from oven.
Combine black beans cumin chili powder and salt in a small saucepan.
Heat over medium-low heat until flavors combine about 10 minutes.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add onions and red bell pepper; cook and stir until tender 5 to 10 minutes.
Heat a large skillet over medium heat.
Place 2 tortillas in the skillet and cook until heated through about 1 minute per side.
Repeat with remaining tortillas.