SHEET PAN SQUASH TACOS

SERVES 4 PORTIONS

2 cups (270 g) diced and peeled butternut squash

2 cups (160 g) chopped baby Bella mushrooms

1 can (15 oz., or 425 g) black beans, drained and rinsed

1 cup (160 g) chopped yellow onion

1 tbsp. (15 ml) sunflower oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt, or more to taste

1/4 tsp. dried oregano

1/4 tsp. paprika

Pinch of cayenne pepper

2 cups (295 g) chopped tomatillos, with husks removed

8 corn tortillas

1 cup (55 g) shredded cabbage

1 jalapeño, thinly sliced

8 small lime wedges

NUTRITIONAL VALUES

Calories: 426kcal
Fat: 6.9g (0.8g S.Fat)
Carbs: 84.6g
Protein: 17.3g
Sugar: 8g
Sodium: 44mg

METHOD

Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper or a silicone mat.

In a mixing bowl, combine the butternut squash, mushrooms, black beans, and yellow onions. Drizzle with oil and toss to coat, then season with chilli powder, cumin, salt, oregano, paprika, and cayenne pepper. Spread the mixture on the baking sheet, leaving room for the tomatillos.

Place the tomatillos on the remaining baking sheet and bake for 15 to 20 minutes, or until the squash is fork tender. If desired, season with additional salt to taste.

Microwave or warm the tortillas on a hot pan until soft and pliable.

Fill each with a butternut–black bean mixture and top with tomatillos, shredded cabbage, and jalapeno slices. Serve warm, with lime wedges on the side.

RECIPE NOTES

Make sure the squash is diced rather than chopped. It is critical for completing this recipe in a timely manner. The larger the squash dice, the longer it will take to roast!