Sheet Pan Squash Tacos

I will also most often opt for the easy path to putting food in my mouth which is exactly what these tacos are. Quick, easy, no fuss. Chop up your veggies and dump them on the baking tray, toss them with some flavor, bake em up. DONE!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 297 kcal per serving

Ingredients

270 grams - butternut squash
160 grams - baby bella mushrooms
15 ounces - black beans
1 cup - yellow onion
1 tbsp - sunflower oil
1 tsp - chili powder
½ tsp - ground cumin
½ tsp - salt
¼ tsp - dried oregano
¼ tsp - paprika
1 pinch - cayenne pepper
295 grams - tomatillos

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
Warm the tortillas in either the microwave or on a hot pan until soft and pliable.
Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices.
Serve warm, accompanied by lime wedges and ENJOY!
Note: Be sure that the squash is diced--not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast!

Nutrition