Butternut Squash and Chickpea Tacos

• Produce

  • 1 Avocado, large
  • 2 cups Butternut squash cubes
  • 1 15-ounce can Chickpeas
  • 1 Cilantro
  • 1/4 cup Cilantro
  • 1 Jalapeno
  • 1 cup Red cabbage

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Corn tortillas

• Dairy

  • 1 cup Greek yogurt or sour cream, plain

• Liquids

  • 1 tbsp Water

Found on laurafuentes.com

Description

Ingredients

• 1 tablespoon taco seasoning
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 15-ounce can of chickpeas, drained and rinsed
• 2 cups butternut squash cubes, thawed if using frozen
• Corn tortillas
• 1 cup finely chopped red cabbage
• 1 jalapeño, sliced, seeds removed
• 1 large avocado, seed removed and diced
• Chopped cilantro
• 1 cup plain Greek yogurt or sour cream
• ⅛ cup fresh lime juice
• ¼ cup chopped cilantro
• Salt and pepper, to taste

Directions

• Preheat oven to 400F and line a baking sheet with parchment paper.
• In a large bowl, combine taco seasoning, lime juice, olive oil, and water. Add in chickpeas and squash cubes, toss to combine seasoning well.
• Transfer seasoned chickpeas and squash to lined baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and squash is tender. Remove from oven and set aside.
• In a small bowl, combine Greek yogurt, lime juice, and cilantro. Stir well. Season with salt and pepper, to taste.
• Assemble tacos by placing a bed of cabbage, top with roasted chickpeas and squash, and drizzle cilantro lime sauce on top. Serve with additional lime wedges.