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Butternut Squash and Black Bean Tacos
Butternut Squash and Black Bean Tacos

Butternut Squash and Black Bean Tacos
Flavorful tacos with roasted butternut squash, black beans, and fresh toppings.
Butternut Squash and Black Bean Tacos

Provide a balanced meal with carbohydrates, protein, and vegetables to support recovery and energy replenishment.

Ingredients:
1
Servings
  • 300
    g
     butternut squash
  • 200
    g
     black beans
  • 3
    item
     corn tortilla
  • 50
    g
     red onion
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
Preparation Time: 40 minutes
Butternut Squash and Black Bean Tacos
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash. Toss with olive oil, cumin, and salt.
  3. Spread the squash on a baking sheet and roast for 25 minutes until tender.
  4. While the squash is roasting, rinse and drain the black beans.
  5. Dice the red onion and chop the coriander.
  6. Mash the avocado with lime juice and a pinch of salt.
  7. Warm the corn tortillas in a dry skillet over medium heat.
  8. Assemble the tacos by layering roasted squash, black beans, red onion, avocado mash, and coriander on each tortilla.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 18 g 2.3 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 85 g 10.6 g
Fat 28 g 3.5 g
  • 300
    g
     butternut squash
  • 200
    g
     black beans
  • 3
    item
     corn tortilla
  • 50
    g
     red onion
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with olive oil, cumin, and salt.

Spread the squash on a baking sheet and roast for 25 minutes until tender.

While the squash is roasting, rinse and drain the black beans.

Dice the red onion and chop the coriander.

Mash the avocado with lime juice and a pinch of salt.

Warm the corn tortillas in a dry skillet over medium heat.

Assemble the tacos by layering roasted squash, black beans, red onion, avocado mash, and coriander on each tortilla.

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