Did you double take that title? I bet you did, and I’m so happy that your curiosity led you to click the title anyway. I’m celebrating todays Meatless Monday with these delicious Delicata Squash tacos, and loving every second it!
Unsure what to do with those adorable delicata squash that you may be decorating with? Bored with simply roasting them? Well get ready for one of the coolest ways to eat your squash. IN A TACO. The second I saw this idea from Naturally Ella I had to try it! This dish is so easy, and definitely falls under the ‘no recipe needed’ category.
Ingredients
- 1 small delicata squash
- 1 T olive oil
- 1 T adobo seasoning
- 1 cup black beans
- 1 T lemon juice
- ½ tsp coriander
- ½ tsp cumin
- ¼ tsp salt
- 4-6 tortillas, warmed
- 1 oz crumbled goat cheese
- Minced cilantro
- Minced red onion
- Lime juice
Directions
- Preheat oven to 400 F. Cut delicata squash in half long-wise, remove seeds, then into slice into half moons.
- Place squash in a bowl, drizzle w/olive oil, and toss with seasoning. Cook on parchment paper for 15-20 minutes.
- While roasting, combine black beans with lemon juice and spices. You can cook the beans in a small pot for a few minutes, but personally I prefer not to.
- When squash is done roasting, assemble tortillas with all the fun things! It’s really that easy!