Roasted Butternut Squash Tacos

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30 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1lb (500 g) peeled, ready to cook butternut squash, cut into 1-inch cubes
  • Small check mark in a circle icon 31/2 tbsp (52 mL) olive oil, divided
  • Small check mark in a circle icon 1 box (12 count) Old El Paso Hard & Soft Taco Dinner Kit
  • Small check mark in a circle icon ½ tsp (2 mL) salt, divided
  • Small check mark in a circle icon Half red onion, chopped
  • Small check mark in a circle icon Jalapeño rounds (optional)
  • Small check mark in a circle icon 1 can (540 g/19 fl oz) black beans, drained and rinsed
  • Small check mark in a circle icon 1 cup (250 mL) cilantro leaves and tender stems, chopped
  • Small check mark in a circle icon ¼ cup (60 mL) thinly sliced red onion
  • Small check mark in a circle icon 3 tbsp (45 mL) lime juice
  • Small check mark in a circle icon 2 tbsp (30 mL) olive oil
  • Small check mark in a circle icon ½ tsp (2 mL) salt
  • Small check mark in a circle icon ½ cup (125 mL) crumbled Queso fresco or feta cheese
  • Small check mark in a circle icon 1 avocado, halved and pitted
  • Small check mark in a circle icon 2 tbsp (30 mL) chopped Old El Paso Pickled Jalapeno
  • Small check mark in a circle icon 2 tbsp (30 mL) cilantro leaves
  • Small check mark in a circle icon ⅔ cup (150 mL) sour cream or yogurt
  • Small check mark in a circle icon 2 tbsp (30 mL) Old El Paso taco sauce
  • Small check mark in a circle icon 11/2 tsp (7 mL) Old El Paso taco spice
Preparation
  1. Heat oven to 425°F. Toss squash on a rimmed baking sheet with 21/2 tbsp of oil; sprinkle with 21/2 tbsp taco spice and ¼ tsp salt. Spread out to one side of the pan, leaving space. Toss onion, 1 tbsp of the remaining oil, and ¼ tsp of the remaining salt. Roast for 15 min; flip and cook until caramelized, about 10 minutes.
  2. Black Bean Salad: Stir black beans, cilantro, onion, lime juice, oil and salt in a bowl. Stir in cheese; set aside.
  3. Taco Crema: Stir sour cream, taco sauce and taco spice in a small bowl; set aside.
  4. Heat tortillas according to package. Divide black bean salad among tortillas, top with squash, onions and jalapeño (if using). Serve with guacamole and crema or serve on the side with additional cheese if desired.
Expert Tips
  • Convenient and quick, look for peeled, cubed, ready to cook butternut squash packages in the produce section of your local grocery store.
  • Crema is Mexican sour cream, you can substitute it with sour cream stirred with enough milk to drizzle over your favourite Mexican recipes.
  • Swap out canned black beans with chickpeas or lentils and switch up the cilantro with parsley or mint.