VEGAN BUTTERNUT SQUASH TACOS
12 oz cut butternut squash
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
sea salt and pepper
almond milk – splash (for non vegan use regular milk)
6 corn tortillas
1 can of black beans, drained and rinsed
2 avocados, sliced
1/3 cup of roasted pumpkin seeds
fresh cilantro, chopped
preheat the oven to 400 degrees.
toss the butternut squash in olive oil and then season with garlic powder, red pepper flakes sea salt and pepper.
bake for 30 minutes until tender.
allow to cool slightly, and then add to a blender or food processor with a splash of almond milk until creamy
toast corn tortillas if desired
Recipe source: spinach4breakfast.com.
warm black beans in a skillet.
spread butternut squash onto each tortillas, then layer black beans, pumpkin seeds, avocado, fresh cilantro and a squeeze of lime juice
*Recipe has been altered from original*