Butternut Tacos

Butternut Tacos


Serving Size: 4

Nutritional value Per serving: Calories: 406, Fat: 9g, Carbs: 70g, Protein 13g


4 wraps

2 tbsp fresh cilantro leaves

1/4 cup finely shredded red or green cabbage

2 tbsp crumbled feta cheese

2 cups peeled butternut squash, diced

Pinch chili flakes

1 cloves garlic, minced

1/2 Tbsp extra virgin olive oil

1/2 tsp dried oregano, divided

1/4 tsp salt, divided

1/4 tsp cumin

1 cup cooked black beans

1/4 tsp chili powder

Ground pepper, to taste


1/2 cup ripe tomatoes, chopped

1 clove garlic, minced

1 jalapeño pepper, seeded and minced

2 tbsp red onion, diced

1/4 ripe avocado, diced

1 1/2 Tbsp cilantro, chopped

Sea salt and pepper, to taste


Combine all ingredients for salsa (this can be made the day before and kept cold).

Preheat oven to 400°F.

Put squash in a medium bowl and add chili flakes, garlic, oil, half of each- oregano, salt and cumin; toss to coat. Transfer squash to a baking sheet and bake until soft and beginning to brown, 20 to 25 minutes.

Meanwhile, combine beans in a small saucepan over medium heat, with the remaining oregano, salt and cumin, chili powder and pepper. Heat thoroughly

Warm wraps in oven or microwave and spoon 1/4 cup of the warm beans into each wrap; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, salsa and cheese. Fold up and enjoy!


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