Autumn-spiced tacos with butternut squash and black beans
- 4 cups butternut squash, pre-chopped
- 2 tbsp olive oil
- ½ tsp cinnamon
- ¾ tsp cumin
- ½ tsp cayenne
- ¾ lime
- 3 ½ tbsp chopped cilantro
- 2 cups canned black beans
- 8 corn tortillas - 6" sizes
- ¼ cup pumpkin seeds
Preheat oven to 425 degrees F. Place two racks in the top and bottom third of the oven.
Cut butternut squash into 1/2-inch cubes and toss with olive oil , cinnamon , cumin , cayenne and a pinch of salt in a large bowl.
Pour mixture onto baking sheet and bake on the top rack about 40 minutes, or until tender when pierced with a fork.
Meanwhile, cut lime into wedges and chop cilantro . Set both aside as toppings.
Using the empty bowl, lightly toss black beans in oil residue to coat. When butternut squash has 10 minutes left, pour black beans onto a second baking tray and bake on the bottom rack in the oven on rack beneath the squash.
Warm corn tortillas in the microwave or in a dry skillet for 1 minute.
Spoon butternut squash and black beans onto corn tortillas and top with pumpkin seeds , lime juice and cilantro .