Butternut Squash Tacos

Butternut Squash Tacos

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.