Butternut Squash & Black Bean Tacos

The roasted butternut squash and protein-rich black beans in these gluten-free tacos make them taste great and give you lots of health benefits. With its creamy and spicy kick, the chipotle lime crema takes the dish to a whole new level of deliciousness. Theyre also simple to make and great for a quick dinner during the week or a casual get-together.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can 15 ounces black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup plain Greek yogurt
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• Optional toppings: avocado slices, shredded lettuce, diced tomatoes, salsa

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the cubed butternut squash in a bowl and add the ground cumin, smoked paprika, salt, and pepper

Toss the squash until it is well covered

Spread the squash out on a baking sheet and season it

Roast it for 25 to 30 minutes, stirring it once, or until its soft and slightly caramelized

Warm the black beans up in a small saucepan over medium-low heat until they are fully cooked

To make the chipotle lime crema, put Greek yogurt, sliced chipotle pepper, lime juice, and chopped cilantro in a different bowl

Mix them together

Put the corn tortillas in a dry pan and heat them over medium-low heat for 30 seconds on each side

Add black beans and roasted butternut squash cubes to each tortilla before putting the tacos together

Pour the chipotle lime crema on top, and if you want, you can add extra toppings

Serve right away and enjoy