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Butternut Squash, Black Bean & Toasted Pepita Tacos with Avocado Crema

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Tacos!

Scale

Ingredients

Filling

  • 1 butternut squash (peeled, seeded and cut into 3/4 inch cubes)
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp harissa (can substitute for 1 tbsp chili powder here)
  • 1 tbsp allspice
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp salt
  • 1 15 oz can of black beans (drained, rinsed and warmed with 1 tsp of ground cumin)
  • 1/2 small head of purple/red cabbage (rinsed and chopped)
  • corn tortillas (warmed)

Toasted Pepitas

  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/3 cup pepitas
  • pinch of salt

Avocado Crema

  • 1/3 cup cilantro
  • 1 avocado
  • juice of two limes
  • 1/4 tsp sea salt
  • 1 tbsp water

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, coat the butternut squash cubes with olive oil, maple syrup, harissa, allspice, pepper and salt.
  3. Place squash on a large baking sheet and roast in the oven for 30 minutes (or until soft and browned).
  4. While the squash is roasting, make the avocado crema.
  5. Place all ingredients in a food processor and whirl away until smooth. Set crema aside.
  6. Coat pepitas with olive oil, salt and cayenne. The toast in a skillet (cast iron preferred) for about 2 minutes. Pepitas will burn very quickly, so be sure to keep an eye on them!

Assembly

  1. Fill warmed corn tortillas with roasted squash and black beans. Add cabbage, pepitas and a healthy drizzle of avocado crema on top. Enjoy!