Butternut squash tacos (vegan

• Vegan
• Gluten free

• Produce

  • 1 (15.5 oz can Black beans
  • 1 Butternut squash, medium
  • 1 Cilantro
  • 1 tsp Garlic powder
  • 1/2 Lemon, Juice from
  • 16 oz Spinach, fresh
  • 1/4 cup White onion

• Condiments

  • 2 tbsp Maple syrup
  • 1/4 cup Tahini

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 10 Corn tortillas

• Liquids

  • 3 tbsp Water to, Hot thin

Found on bijouxandbits.com

Description

Ingredients

• 1 medium butternut squash, peeled, seeded, and chopped into cubes
• 2 Tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 Tbsp maple syrup
• 1 Tsp salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder (or to taste)
• 1/4 cup white onion, chopped
• 1 (15.5 oz) can black beans, drained and rinsed
• 16 oz fresh spinach
• 10 corn tortillas
• chopped cilantro for garnish
• 1/4 cup tahini
• 1 Tbsp maple syrup
• Juice from 1/2 of a lemon
• 3 Tbsp hot water to thin

Directions

• Preheat oven to 400 degrees F.
• Layer butternut squash cubes onto a baking sheet lined with parchment. Brush cubes with olive oil and maple syrup. Sprinkle with cumin, chili powder, paprika, salt, and pepper. Bake for 25-35 minutes or until tender and just starting to brown at the edges. Turn once during cooking to brown all sides. Remove from the oven and set aside.
• While the squash is baking, prepare the beans, spinach, and onion mixture.
• Over low heat, add the beans to a small pan with the garlic powder,chopped onions, 1 tsp olive oil, and a pinch of salt. Stir for 2-4 minutes to heat through. Add in about three large handfuls of fresh spinach and let it wilt for about 3-5 minutes, stirring often.
• Prepare the maple tahini sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
• Prepare the tacos by topping the corn tortillas with a spoonful of the bean and spinach mixture, then a spoonful of the butternut squash.
• Garnish with chopped cilantro and maple tahini sauce.