Chipotle-Roasted Butternut Squash Tacos (Vegan)

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 45 minutes

材料

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

手順

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).

栄養

• サービングサイズ: 2 tacos
• カロリー: 425 kcal
• 脂肪総量: 23 g
• 飽和脂肪: 3 g
• ナトリウム: 630 mg
• 炭水化物総量: 52 g
• 食物繊維: 12 g
• 糖質総量: 8 g
• タンパク質: 8 g