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Butternut Squash and Chickpea Tacos

Laura Fuentes
  • minutes
  • Serves 4

INGREDIENTS

1 tbsp

taco seasoning

1 tbsp

fresh lime juice

1 tbsp

olive oil

1 tbsp

water

1 15 ounce can

of chickpeas, drained and rinsed

2 cups

butternut squash cubes, thawed if using frozen

Corn tortillas

1 cup

finely chopped red cabbage

1

jalapeño, sliced, seeds removed

1

large avocado, seed removed and diced

Chopped cilantro

1 cup

plain Greek yogurt or sour cream

1/8 cup

fresh lime juice

1/4 cup

chopped cilantro

Salt and pepper,