Serving Size: 4
Nutritional value Per serving: Calories: 406, Fat: 9g, Carbs: 70g, Protein 13g
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!