
Roasted Butternut Squash Tacos
Ingredients (17)
- 1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and freshly ground pepper
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
- 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
- 1/3 cup chopped green onions, both green and white parts
- 1/3 cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- 1/4 teaspoon salt, more to taste
- 1 large avocado, diced
- 1 tablespoon lime juice
- 1/4 teaspoon ground coriander (optional)
- Pinch of salt, more to taste
- 8 corn tortillas (certified gluten free if necessary)
- Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1.5 oz. Casamigos Blanco Tequila or Don Julio Blanco Tequila
- 0.75 oz. Lime Juice
- 0.25 oz. Spiced Demerara Syrup*
- 2 dashes Mole Bitters
- Lime Wheel Garnish
- Cinnamon Stick Garnish