Black Bean and Butternut Squash Noodle Tacos
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 6
- 1 small butternut squash peeled, Blade C
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1 large jalapeno pepper
- 1 ripe avocado
- ½ a lime
- ½ small red onion
- 1 15 oz can black beans rinsed, drained
- 1/3 cup cilantro leaves to garnish
- 1/3 cup crumbled cotija or feta cheese
Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Lay out the butternut squash noodles, drizzle with olive oil and season with cumin, smoked paprika, salt and pepper. Bake for 8-10 minutes or until al dente.
While butternut squash is cooking, slice the jalapeno into thin slices, deseed and set aside. Slice the avocado in half, remove the core and mash the insides in a small bowl with the lime juice and set aside. Thinly slice the onion and set aside.
When butternut squash is done, assemble the tacos. Lay down a bibb lettuce leaf and add in a spoonful of the mashed avocado. Top with butternut squash noodles and then onion slices, black beans, jalapeno slices, and cilantro. Finish with a crumbling of cheese.