Tacos are so fun and versatile! You can make them with guacamole, salsa, taco seasoned veggies or nuts… it’s all so yummy!
These babies are made with butternut squash roasted with homemade taco seasoning, cilantro-infused rice, black beans and dried cranberries.
Now, if you want to make my day, make these tacos and snap a photo of your results! Don’t forget to tag @bunnysbite and #bunnysbite! (:
Butternut Squash Tacos (V/GF)
These tacos are full of protein and they're super filling and satisfying thanks to the hearty butternut squash, rice and beans!
Ingredients
Butternut Squash
- 1 1/2 cups butternut squash , chopped
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 3 tbsp apple cider vinegar
Tacos
- Corn tortillas
- Cooked rice
- Black beans , drained and rinsed
- Dried cranberries
- Fresh cilantro
- Hot sauce *optional
- Lime juice *optional
Instructions
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
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Chop enough butternut squash to fill at least 1 1/2 cups (this should equal 1 cup of butternut squash after roasting). Place chopped butternut squash in a bowl along with the remaining butternut squash ingredient. Stir so all of the butternut squash is coated in the seasoning.
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Transfer butternut squash to the prepared pan and roast until tender, about 20 to 40 minutes.
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Assemble tacos with rice, beans, butternut squash, cranberries, cilantro and top with optional hot sauce and lime juice. Enjoy!
Need more ideas? You might like my Pecan Chorizo, Mexican Quinoa Salad and my Loaded Potato Nachos!
