Butternut Squash Tacos

Ingredients

• 0.5 butternuts squash - peeled , seeded, and cut into 1-inch cubes
• 2 tablespoons vegetable oil , divided
• 2 teaspoons red pepper flakes
• 2 cloves garlic , chopped
• 1 can black beans , 15.5 ounce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pinch salt
• 1 yellow onion , chopped
• 1 red bell pepper , chopped
• 8 flours tortillas , 6 inch
• 0.5 cups chopped green onions
• 0.5 cups chopped cilantro
• 1 lime , sliced

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.

3. 3

   Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.

4. 4

   Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.