12 ounces butternut squash, chopped (fresh or frozen and thawed
2 teaspoons olive oil
¾ teaspoon chili powder
½ teaspoon cumin
1 (15-ounce) can corn, no-salt-added, drained and rinsed
1 (15-ounce) can black beans, no-salt-added, drained and rinsed
¼ teaspoon paprika
3 tablespoons crumbled feta
¼ cup plain Greek yogurt
1 avocado, sliced
8 whole grain corn tortillas, warmed
Hot sauce, to taste
- Preheat oven to 400°F. Toss the butternut squash with the olive oil, the cumin, and ¼ teaspoon of the chili powder. On a greased baking sheet, spread the squash into a single layer and bake for 30 minutes, ﬂipping halfway. Scoop into a serving bowl once cooked.
- While the squash is roasting, combine the black beans, corn, feta, Greek yogurt, paprika, and remaining chili powder in a large bowl, and stir until well combined.
- Evenly divide the cooked squash and the corn-black bean mixture among the 8 warmed tortillas, then top each taco with ⅛ avocado and hot sauce, to taste.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 14g
Saturated Fat: 2.5g
Total Sugar: 9g (Added Sugar: 0g)