Butternut Squash and Mango Tacos

I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.

Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.

Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.

Let us know what you think and what your favorite taco topper is in the comments below. 🙂

Ingredients:

• 1 butternut squash, seeded + cubed
• 1/2 head of red cabbage, shredded
• 1 red onion, diced
• 1 can of black beans
• 1 can of green chiles
• 2 tbsp. of olive oil
• 1 tsp. of cinnamon
• 1 tsp. of chili powder
• 1 tsp. of cumin
• S+P, to taste
• Cilantro, for serving
• Corn tortillas, for serving
• one mango chopped

How to:

• Preheat oven to 400 degrees
• Arrange squash on a lined baking sheet
• Drizzle with 1 tbsp. of olive oil + cinnamon + chili powder + S+P
• Roast for 25 minutes, tossing 1-2 times
• Heat remaining oil in a sauce pan over medium heat
• Add 1/2 the onion + S+P, cook 3 minutes
• Add beans + green chiles + cumin + S+P then cover + simmer for 8-10 minutes, stirring occasionally
• To serve, spread some beans on a tortilla + top with squash + cabbage + raw onion + cilantro + mango + any extras you like