Chili Honey Lime Butternut Squash Tacos
A sweet and savory vegan taco made with butternut squash, black beans and a cabbage slaw
Servings 4
Calories 414kcal
Ingredients
- 3 tablespoons vegetable oil divided
- 1 tablespoon chili powder
- 2 teaspoons honey
- 1/2 teaspoon salt
- 2 tablespoons lime juice divided
- 1 medium butternut squash peeled and cut into cubes
- 1 cup shredded green and purple cabbage
- 1 15- ounce can black beans drained and rinsed
- 8 taco shells
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together 2 tablespoons vegetable oil, chili powder, honey, salt and 1 tablespoon of lime juice.
- In a large bowl, mix together the butternut squash cubes and marinade mixture. Stir until the squash is evenly coated. Lay out the squash on a baking pan and bake for 30 minutes.
- While the squash cooks, mix the cabbage, remaining 1 tablespoon of vegetable oil and 1 tablespoon of lime juice. Set aside.
- Warm the beans in the microwave for 30 seconds.
- (Optional): Warm the tacos shells in the oven for 5 minutes.
- Combine the cooked squash and black beans and put them in the taco shells. Top with the cabbage slaw.
Nutrition
Serving: 2tacos | Calories: 414kcal | Carbohydrates: 62g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Sodium: 828mg | Potassium: 1134mg | Fiber: 14g | Sugar: 8g | Vitamin A: 20541IU | Vitamin C: 51mg | Calcium: 167mg | Iron: 4mg