Name: Roasted Butternut Squash Veggie Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 small butternut squash (cut into cubes (about 1-1.5 cups chopped)); 5 tablespoons olive oil; 3/4 cup shredded Brussels sprouts; 1/2 cup thinly sliced red cabbage; 4 small tortillas; 15 oz. can low sodium black beans; 2 ripe avocados; 1 teaspoon taco seasoning; Salt; Pepper

These tacos are the most ideal meatless Monday meal. Or taco Tuesday. Or any day. Just trust me and make them, k?

I was looking through my saved photos on Instagram the other day and realized there were so. many. tacos. Clearly, I’ve been in the mood for tacos for a while.

But, for some reason, I never think to make them.

I’m super glad I finally did with this recipe. And once you make them, you will be too.

What I love about this recipe is all the different flavors and textures that come together. You’ve got creamy and sweet avocado and roasted butternut squash. Savory and soft sautéed Brussels sprouts and cabbage. Crunchy and crispy tortillas. And together – it’s all just really, really good.

This meal is also great because of the different food groups and nutrients it provides. These tacos have tons of veggies, protein from the black beans, filling fats with olive oil and avocado and fiber from almost all of the above.

Here’s the fun thing too: it’s okay that they have a few sources of fat. And a few sources of carbs. These are the things that make them delicious, filling, and satisfying – all things we look for in our meals.

Butternut Squash

We all know pumpkin is super popular during the fall but did you know about butternut squash?! Both can be made into delicious sweet and savory seasonal recipes. Because it’s so naturally sweet, it pairs perfectly with savory/salty flavors.

Tip: to save time, buy pre-chopped butternut squash. Or, to cut it at home, start cutting off the ends. Then peel the skin off using a good peeler and chop from there.

Toss butternut squash with 2 tablespoons of olive oil, salt and pepper. Spread evenly on a baking sheet and bake in the preheated oven for about 30 minutes, until fork tender.

Brussels sprouts

These are another vegetable that I like to buy pre-cut to save time – you can find pre-shredded Brussels sprouts almost anywhere. To shred them yourself though, put them in a food processor and pulse for just a few seconds. Or, you can always just give ‘em a rough chop by hand, too.

While the butternut squash is roasting, prepare the other vegetables. Add 2 tablespoons of olive oil to a large pan over medium high heat. Add shredded Brussels sprouts, cabbage, taco seasoning, salt and pepper. Sauté until soft, about 5 minutes. Remove from the pan and set aside.

Add 1 more tablespoon of olive oil to the pan and turn the heat down to medium. Place the tortillas on the pan for about 1 minute on each side, until golden and crisp. Set aside.

Drain and rinse black beans. Set aside 3/4 cup, storing the rest in an airtight container in the fridge. Slice avocados in half vertically and remove the skin. With a fork, mash avocados.

Notes

Black beans: You’ll have extra black beans from the can, so store these in an airtight container in the fridge.
Cabbage: To cut cabbage, remove the tough outer leaves. Then, slice vertically into thin slices. Slice those in half horizontally.
Storage: If you’re making these in advance, I recommend prepping the butternut squash, black beans, Brussels sprouts and cabbage in advance and saving the rest for later. When you’re ready to eat, prep your tortillas and avocado and then load on your pre-prepared toppings.

Course: Dinner, Lunch