These Butternut Squash and Black Bean Baked Chicken Tacos have the perfect combination of Fall flavors. Add this recipe to your Fall dinner lineup…you won’t regret it!
Ingredients
Equipment
Preparation
- Preheat the oven to 375F.
- Cut the butternut squash into cubes. Place it into a bowl, add 2 tsp avocado oil, 1 tsp cumin, and 1 tsp chili powder. Toss together. Spread the squash evenly onto a baking sheet pan and bake it at 375F for ~20-30 minutes, tossing halfway (Keep the oven on afterward for the tacos).
- Let the squash cool, then add it to a bowl, and mash it with a fork.
- Dice the chicken into cubes, and season it with cumin and chili powder to your liking. Spray a pan with oil and cook the chicken on the stove over medium-high heat.
- Heat the black beans as the can instructs. Add fresh lime, chili powder, and cumin and mix it together.
- Chop the green onion.
- Line a baking pan with parchment paper.
- Dab water onto each side of each tortilla and microwave them for ~10 seconds to soften.
- On one half of the tortilla, add the black beans, and on the other half, add the mashed butternut squash.
- Add chicken to one side, along with green onion and microgreens.
- Fold the tortilla over, then sprinkle on sunflower seeds.
- Bake the tacos for ~15 minutes, flip them, then bake them for another 15 minutes.
- Upon serving, squeeze on fresh lime.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute chicken for any other protein. Try steak, beef, turkey, or tofu (contains soy).
- Try sweet potato or any other squash variety in place of butternut squash.
- Use refried pinto beans in place of black beans.
- Instead of microgreens, use chopped spinach or kale
- Replace green onion with red, white, or yellow onion or shallot.
- Add crushed cashews (contains tree nuts), crushed pistachios (contains tree nuts), or pepitas in place of sunflower seeds.