Smoky Butternut Squash and Pinto Bean Tacos with Salsa Macha
These butternut squash and pinto bean tacos are perfect for fall. Creamy, roasted squash paired with quick mashed pinto beans plus plenty of my smoky, spicy salsa macha on top. A fun, seasonal twist on taco night.
Equipment
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons oil
- ½ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne, optional
- Pinch cinnamon
For the Creamy Beans
- 1 (15 ounce) can pinto beans, drained
- 1/2 lime, juice and zest
- 1 tablespoon salsa macha
For the Tacos
- 2 cups finely chopped red cabbage
- 1 jalapeno pepper, finely chopped, optional
- 1/2 cup finely chopped cilantro
- 1 lime, juiced
- Pinch salt
- 8 corn tortillas, warmed
- Salsa Macha, for serving
Instructions
Cook the Squash
- Preheat the oven to 375 degrees F.
- Toss the squash with the oil, spices and salt. Rub the spices onto the squash so that each piece is well coated, then spread in a single layer on a baking sheet. Roast for 30-40 minutes, stirring halfway through, until squash is tender.
Make the Cabbage Slaw
- While the squash is cooking, make the red cabbage. Toss the finely shredded red cabbage with the cilantro, finely diced jalapeno, lime juice in a bowl. Set aside to let soften slightly while you make the beans.
Make the Beans
- About 10 minutes before the squash is done, place the drained beans into a medium saucepan over low heat. Add the lime juice and gently mash some of the beans using the back of a spoon or potato masher. You want there to be some texture to the beans, but soft enough that they easily stick to a tortilla. Stir in the salsa macha and taste-- adding more lime/salsa macha/salt as desired.
Assemble the Tacos
- Warm the tortillas (I do this in a ungreased skillet), then spread on ~1/8 cup of the beans, followed by the squash and red cabbage slaw. Drizzle on more salsa macha as desired and enjoy!
Nutrition
Serving: 1tacoCalories: 187kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 328mgPotassium: 613mgFiber: 7gSugar: 4gVitamin A: 10400IUVitamin C: 37mgCalcium: 109mgIron: 2mg