:fork_and_knife_with_plate: Serves | 鈴诧笍 Total Time |
---|---|
2 | 42 minutes |
- 4 cups butternut squash
- 0.25 cup orange juice
- 0.5 tsp garlic powder
- some salt
- some pepper
- 1 cup onions
- 0.5 cup bell pepper
- 3 cloves garlic
- 2 cups black beans
- 6 corn tortillas
- 0.25 cup salsa
- 0.5 cup red cabbage
- 0.25 cup cilantro
- 0.25 cup Mexicrema dressing or guacamole
- 1 bowl
- 1 pan
- 1 parchment paper
- 1 skillet
Preheat oven to 400掳F.
Place the cubed butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
While the squash is in the oven, saut茅 the diced onions and bell pepper in a skillet for 5 minutes.
Add the garlic and black beans to the saut茅ed onions and peppers, stir and cook for 2 minutes.
Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
Arrange the tortillas on a plate. Add salsa, the saut茅ed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.