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Roasted Butternut Squash Tacos

Cookie and Kate
  • 50 minutes
  • Serves 4

INGREDIENTS

1

Avocado, large

2 cans

Black beans

1

Butternut squash (about 2 to 2 1/2 pounds, medium

2 cups

Cabbage, purple

1/3 cup

Cilantro, fresh

1/4 tsp

Coriander, ground

1/3 cup

Green onions

2 tbsp

Lime juice, fresh

1 tbsp

Lime juice

1 tsp

Chili powder

1/4 tsp

Salt

1 pinch

Salt

1

Salt and freshly ground pepper

2 1/3 tbsp

Olive oil

8

Corn tortillas