Description
These vegetarian roasted delicata squash soft tacos are quick to make, filling, and hearty! Made in under 30 minutes, you have a healthy dinner in a snap.
Ingredients
Units
Scale
- 1 Delicata Squash, halved, seeded, and sliced into 3/4″ slices
- 1 Tbsp Olive Oil
- 2 tsp Chili Powder
- 1 tsp Cumin, divided
- 1 tsp ground Coriander, divided
- Salt and Pepper
- 1 can Black Beans, do not drain
- 1 Tbsp Lime Juice
- 6–8 Whole Wheat Fajita sized Tortillas, I use CarbSmart from Mission
- 1/2 cup crumbled Cojita Cheese, or crumbled goat cheese
- Cilantro, minced
- Shallots, thinly sliced (or red onion)
- Extra Limes
- Sour cream
Instructions
- Preheat oven to 400 degrees.
- Cut the delicata squash in half, lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1/2-3/4″ thick slices that resemble half moons.
- Place it on a foil or silicone mat lined baking sheet. Drizzle with olive oil, chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, salt and pepper. Toss the squash so they are coated with oil and seasoning.
- Bake until soft and tender, about 15-20 minutes, flipping halfway through.
- In a small saucepan, add in the means, the other half of the cumin, coriander, and lime juice. Cover and bring to a simmer, stirring occasionally.
- To assemble the tacos, add a few pieces of roasted squash and scoops of black beans to the tacos. Top with minced cilantro, shallots, sour cream, Cojita cheese crumbles, and spritz with lime juice.