1medium butternut squash, peeled and cut into ¾ inch cubes
1Tbspolive oil
1Tspchili powderoptional
2cupspurple or green cabbage, thinly sliced and chopped
2cansblack beans, drained and rinsed
1/3cupgreen or red onions, chopped
1/2cupchopped fresh cilantrooptional
2Tbsplime juicelemon juice will also work
2garlic cloves, minced
Salt and pepper to taste
Tortillas or taco shells
Instructions
Preheat oven to 425 degrees Fahrenheit. On a backing sheet mix squash with olive oil, chili powder, salt and pepper. Bake until the squash is tender and can be easily pierced through with a fork.
Meanwhile, in a medium bowl combine the cabbage, black beans, onion, cilantro, lime juice, and salt.
Assemble the tacos with the roasted squash and cabbage mixture. Top with garnishes.
Notes
Garnish with cheese, sour cream, avocado, salsa, tomatoes, or hot sauce.