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Three Sisters Tacos

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 220 kcal

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: 220kcalCarbohydrates: 36gProtein: 9gFat: 7gSaturated Fat: 1.75gSodium: 60mgFiber: 7.5gSugar: 4.5g
Keyword acorn squash, avocado, black beans, fiber-rich, healthy fats, Latin Heritage Diet, vegetarian, winter squash
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