Three Sisters Tacos
Equipment
- Oven
Ingredients
- 12 oz butternut squash frozen or fresh, chopped
- 2 tsp olive oil extra virgin
- ¾ tsp chili powder
- ½ tsp cumin
- 1 (15) oz corn canned
- 1 (15) oz black beans canned, drained and rinsed
- ¼ tsp paprika
- 3 oz queso fresco crumbled
- ¼ cup Greek yogurt plain
- 1 avocado sliced
- 8 homemade whole wheat tortillas
- hot sauce to taste
Instructions
- Preheat the oven to 400℉. Toss the butternut squash with the olive oil, cumin, and ¼ tsp of chili powder. Place on a parchment paper-lined baking sheet in a single layer and bake for 30 minutes, flipping and turning the butternut squash on occasion.
- While the squash roasts, combine the corn, queso fresco, black beans, Greek yogurt, paprika, and the remaining chili powder. Stir until well combined.
- Once the squash is done roasting, layer some of it onto a whole-wheat tortilla along with the corn and bean mixture. Top with a few avocado slices and hot sauce to taste.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Saturated Fat: 1.75g | Sodium: 60mg | Fiber: 7.5g | Sugar: 4.5g
