Roasted Butternut Squash Tacos [Vegan & Gluten Free]

Want quick and easy fall inspired tacos filled with simple plant foods?

Nothing fancy, expensive or hard to find ingredients. Just filling, nutritious and budget-friendly tacos that everyone will enjoy.

INGREDIENTS

Tacos:

• 2lbs of butternut squash cubed
• avocado oil spray
• 1 15 oz. can of black beans
• 1 ripe avocado
• Fresh cilantro -chopped
• Fresh lime wedges
• Pico de gallo (if desired)
• Tortillas
• Chili lime dressing (if desired)

Spice Mix:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp smoked paprika

Step 1:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Step 2:

In a small bowl stir together your spice mix. Next, toss the butternut squash in a spritz of avocado oil. Once thoroughly coated, sprinkles the spice mix onto the squash and toss again to evenly coat. Spread the squash on your lined baking sheet and roast for 20 to 30 minutes or until fork tender.

Step 3: 

While your squash cooks, prepare your veggies and cook your tortillas according to the package instructions if desired.

Step 4:

When the butternut squash is finished assemble your tacos with squash, sliced avocado, black beans, cilantro, pico de gallo, and of course a generous squeeze of fresh lime juice. Drizzle chili lime dressing is desired. 

Rachel Schwartz is a certified nutritional consultant specializing in vegan and vegetarians diets. Rachel helps women get rid of unwanted body fat with less struggle. Navigating you through a confusing world of dieting while attracting a more positive lifestyle that energizes you! 

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