Vegetarian Tacos with Delicata Squash and Black Beans
Flavorful fall-themed vegetarian tacos are stuffed with hearty roasted delicata squash slices, black beans, pickled red onions, avocado, and queso fresco.
6corn tortillas, warmed(or flour tortillas, if you prefer)
½ cupblack beans, warmed(from 15 oz. can, rinsed and drained)
6teaspoonspickled red onions
6teaspoonscrumbled queso fresco
1avocado, sliced
1lime, cut into 6 wedges
Instructions
Preheat oven to 425ºF. Scrub the squash and cut off the ends. Cut the squash in half lengthwise, scrape out the seeds and pulp. Slice the squash halves into ¼ -inch thick half moons.
In a medium-sized mixing bowl, toss the squash slices with olive oil, salt, and chili powder. Spread in a single layer on a sheet pan (line with parchment paper for easy clean up).
Roast for 20 minutes, flip each slice, and continue to roast for another 15 minutes or until golden brown on the outside and tender on the inside.
Assemble tacos: Place black beans in warmed tortillas (see note), add squash, red onions, queso fresco, and avocado. Finish with a generous squeeze of fresh lime juice before enjoying immediately.
Video
Notes
To char corn tortillas, put them directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute).
Instead of chili powder, try my southwest spice blend for even more flavor. The blend includes salt so don't add any extra to the squash.