Jenny & Buck’s Recipes
Chipotle-Roasted Butternut Squash Tacos (Vegan)
4 servings
份量15 minutes
准备时间45 minutes
总时间配料
1 peeled and cubed butternut squash (or 2 peeled and cubed sweet potatoes
2 Tbsp. extra-virgin olive oil
2 tsp. chili powder
1 tsp. chipotle chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
1 poblano pepper, seeded and cut into strips (sub bell pepper of choice)
1 (15-oz. can) black beans
8 small corn tortillas, warmed
1 cup fresh cilantro leaves and stems
1/2 medium ripe avocado (slice remaining half and use as garnish)
1/4 cup fresh orange juice (from 1 orange)
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice (from 1 lime)
1/2 fresh jalapeño, seeds and ribs removed (optional)
1/2 tsp. kosher salt
步骤
Preheat oven to 425°F. Toss butternut squash with 2 Tbsp. olive oil, chili powder, smoked paprika, cumin, and 1/2 tsp. salt. Arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes.Remove from oven and add poblano pepper slices and a touch more oil; toss to incorporate with spices. Place pan back in the oven for another 15 to 20 minutes, or until squash is tender.
Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, olive oil, lime juice, jalapeño (if using), and salt in a small blender (such as Nutribullet) or food processor; blend until smooth. (You may need to add a splash of water or extra olive oil to thin out the sauce for more efficient blending.)
Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce and remaining 1/4 tsp. salt. Add to pan of roasted vegetables and toss well to incorporate with spices.
To assemble tacos, add a small amount of sauce to each tortilla, and top with vegetable and bean mixture. Spoon extra sauce overtop, and garnish with pickled red onion, extra cilantro, and remaining half of avocado (sliced).
营养
每份大小
2 tacos
卡路里
425 kcal
总脂肪
23 g
饱和脂肪
3 g
不饱和脂肪
-
反式脂肪
-
胆固醇
-
钠
630 mg
总碳水化合物
52 g
膳食纤维
12 g
总糖
8 g
蛋白质
8 g
4 servings
份量15 minutes
准备时间45 minutes
总时间