30-Minute Smoky Butternut Squash & Black Bean Tacos

Ingredients

• *Smoky Butternut Squash
• 4 cups butternut squash, cut into ½-inch cubes (pre-cut saves time)
• 1½ tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon maple syrup or honey
• Juice of ½ lime *Seasoned Black Beans
• 1 cup cooked black beans or (15-ounce) can black beans, drained and rinsed
• 1 teaspoon extra-virgin olive oil
• ¼ cup finely diced onion
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon kosher salt
• ¼ cup vegetable broth or water
• Juice of ½ lime *Creamy Lime Sauce
• ½ cup plain Greek yogurt
• Juice of 1 lime
• 1 small garlic clove, finely grated
• 1 teaspoon hot sauce, optional
• Pinch of salt
• Water, as needed to thin *For Serving
• 8 small corn or flour tortillas
• 1–2 cups shredded cabbage
• 1 avocado, sliced
• ¼ cup chopped cilantro
• Pickled red onions
• Crumbled feta, optional
• Lime wedges

Directions

1. *Get the squash roasting (2 minutes)
2. Preheat the oven to 450°F. Toss the ½-inch squash cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread in a single layer on a large sheet pan. Roast for 18–20 minutes, flipping once, until tender and caramelized around the edges. When it comes out of the oven, toss with maple syrup and fresh lime juice. *Warm the precooked (or can of) black beans while the squash roasts (8 minutes
3. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the onion and sauté for about 2 minutes. Add garlic, cumin, smoked paprika, and chili powder and cook for 30 seconds.
4. Add the black beans, salt, and broth. Simmer for 5 minutes, lightly mashing some of the beans with the back of a spoon to create a creamy texture. Finish with lime juice.
5. *Make the lime sauce
6. Stir together Greek yogurt, lime juice, garlic, hot sauce, and salt. Add a splash of water if you'd like a thinner, drizzleable sauce. *Warm the tortillas & assemble
7. Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
8. Layer with seasoned black beans, roasted butternut squash, cabbage, avocado, pickled onions, cilantro, and creamy lime sauce. Finish with cheese, if using, and an extra squeeze of lime. *Make the 30-Minute Timing Work
9. 30-Minute Time-Saving Tip: If using dried black beans, cook them ahead of time. Use pre-cut butternut squash and cut any larger pieces into about ½-inch cubes so they roast quickly and evenly. While the squash is roasting, prepare the seasoned beans, creamy lime sauce, and toppings. Everything should be ready at about the same time.

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