I love butternut squash, in any variety. Soup, pasta sauce, or just roasted on it’s own. This recipe was created out of my adoration for butternut squash, and before you call me dramatic, just try this recipe! The butternut squash remains the hero while black beans add body and green chiles with seasoning add the perfect spice!
- 1 cup diced butternut squash
- 1 tsp avocado oil
- 1 large garlic clove, roughly chopped
- 1/2 tsp cumin
- 1/4 tsp chipotle chili powder
- 1/4 tsp paprika
- 2/3 cup black beans, drained
- 2 tbsp diced green chiles w/ juice
- 1/2 tsp lime juice
- 1/4 tsp salt
- 8 tortillas, street taco size
- Preheat oven to 400 F.
- In a medium bowl, toss butternut squash, avocado oil, cumin, chipotle chili powder, paprika & chopped garlic, coating the squash thoroughly.
- Line a medium baking sheet with a Silpat, or extra oil. Spread squash mix out in one even layer on baking sheet. Roast for 20 minutes or until golden with crispy edges, flipping squash at 10 minutes.
- Once the squash is roasted, let cool 10 minutes. Turn oven to 325 F.
- Add roasted butternut squash, black beans, diced green chiles, salt, and a dash of oil to a food processor or blender. Blend until puréed.
- Spray a small casserole dish with preferred oil. Warm tortillas in a damp cloth in the microwave for 15 seconds.
- Fill the tortillas with approximately 1.5 tbsp of butternut squash and black bean filling. Roll tightly, and lay seam-side down at the edge of the dish. Continue until all tortillas are full and placed snugly together in the casserole dish. Lightly spray over the top of the taquitos for extra crisping.
- Bake in 325 F oven for 25 minutes. Let cool. Serve with lime, salsa, crema & other taquito faves.