Butternut Squash and Black Bean Tacos

These vegetarian tacos get protein from a spiced black bean spread, texture from roasted butternut squash, brightness from pickled onions, and a hint of smokiness from a bright sauce made with smoked paprika.

Tacos:
1/3 medium butternut squash, peeled and seeded and sliced in 1/4 inch slices
2 t. olive oil
1 14.5-ounce can of black beans, drained and rinsed
1 T. sour cream
1 lime, zested and juiced
1/2 t. ground cumin
scant 1/2 t. salt
1 ripe avocado, peeled, pitted, and sliced into 1/4-inch slices
handful fresh cilantro, rinsed to remove any sand and dried, and leaves separated
1 recipe Quick Pickled Red Onions, recipe below
8 of your favorite corn tortillas

Quick Pickled Onions:
1 red onion, peeled and sliced thinly
1/2 c. apple cider vinegar
1/2 c. water, microwaved for about a minute
1 T. honey
1 1/2 t. salt

Pimentón Chimichurri:
3 garlic cloves
1 c. loosely packed cilantro, washed and dried to remove any sand (some stems are fine!)
1 1/2 t. smoked paprika
1 1/2 t. dried oregano
1/4 t. red chili flakes
1/2 t. salt
3 T apple cider vinegar
3 T. extra-virgin olive oil

View the full recipe at Nourishing Matters →