Are you tired of the same old boring tacos? Do you want to elevate your taco game with a recipe that's not only delicious but also packed with nutrients? Look no further! Our Butternut Squash Black Bean and Kale Tacos recipe is a game-changer. This vegan masterpiece combines the natural sweetness of roasted butternut squash, the creaminess of black beans, and the earthiness of kale, all wrapped up in a crispy corn tortilla. With only 35 minutes of prep and cook time, you can indulge in this flavorful and healthy recipe any day of the week. So, what are you waiting for? Dive in and discover the perfect blend of flavors and textures that will leave you craving for more!
Ingredients
- 1 small butternut squash, cubed
- 1 can black beans, rinsed and drained
- 2 cups kale, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 corn tortillas
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing thoroughly, then carefully peeling the skin using a sharp vegetable peeler. Cut the squash into uniform 1/2-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, cumin, salt, and pepper. Ensure each piece is evenly coated with the seasoning.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, rinse and drain the black beans. In a separate skillet, warm the beans over medium heat, seasoning lightly with salt and pepper.
- Wash the kale thoroughly, remove the tough stems, and chop into bite-sized pieces. Massage the kale with a little olive oil to soften the leaves and reduce bitterness.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds on each side to enhance their flavor and make them pliable.
- Assemble the tacos by layering roasted butternut squash, warm black beans, and massaged kale on each tortilla. Serve immediately while ingredients are still warm.
- Optional: Garnish with additional toppings like cilantro, lime wedges, or a drizzle of vegan cashew cream for extra flavor.
Tips
- * To ensure even roasting, make sure to cut the butternut squash into uniform cubes. * Don't overcook the kale - a quick massage with olive oil will help reduce bitterness and make it more palatable. * Warm your corn tortillas before assembling the tacos to bring out their natural flavor and texture. * Feel free to get creative with your toppings - cilantro, lime wedges, and vegan cashew cream are all great options to add an extra layer of flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
