Originally posted by Modern-Day Ma on December 14, 2017
This is one of those 20-minute dinners that is more than the sum of its parts. Toss everything together on a sheet pan and let it mingle together for 15 minutes in a hot oven and dinner is done!
Black Bean and Butternut Sheet Pan Tacos
1 large butternut squash, cubed
1 large butternut squash, cubed
1 red onion, diced
1 red onion, diced
½ - 1 jalapeño, finely minced
½ - 1 jalapeño, finely minced
3 cloves garlic, finely minced
3 cloves garlic, finely minced
2 Tbsp olive oil
2 Tbsp olive oil
1 tsp cumin
1 tsp cumin
1 tsp smoked paprika
1 tsp smoked paprika
Salt
Salt
Pepper
Pepper
2 cans black beans (15 oz each)
2 cans black beans (15 oz each)
1 lime
Preheat the oven to 425°
Combine squash, onion, garlic and jalapeño on a sheet pan. Drizzle with olive oil and season with cumin, smoked paprika, salt and pepper.
Roast for 12-15 minutes or until squash is beginning to brown around the edges.
Add beans and squeeze the lime over all. Toss to coat and return to the oven for 3-5 minutes, or until the beans are heated through.
Serve with warm tortillas, grated cheese, salsa and sour cream.
1 large butternut squash, cubed
1 red onion, diced
1 red onion, diced
½ - 1 jalapeño, finely minced
½ - 1 jalapeño, finely minced
3 cloves garlic, finely minced
3 cloves garlic, finely minced
2 Tbsp olive oil
2 Tbsp olive oil
1 tsp cumin
1 tsp cumin
1 tsp smoked paprika
1 tsp smoked paprika
Salt
Salt
Pepper
Pepper
2 cans black beans (15 oz each)
2 cans black beans (15 oz each)
1 lime
Preheat the oven to 425°
Combine squash, onion, garlic and jalapeño on a sheet pan. Drizzle with olive oil and season with cumin, smoked paprika, salt and pepper.
Roast for 12-15 minutes or until squash is beginning to brown around the edges.
Add beans and squeeze the lime over all. Toss to coat and return to the oven for 3-5 minutes, or until the beans are heated through.
Serve with warm tortillas, grated cheese, salsa and sour cream.
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