Sriracha Marinated Butternut Squash and Black Bean Tacos

Sriracha Marinated Butternut Squash and Black Bean Tacos

Sriracha Marinated Butternut Squash and Black Bean Tacos

Just incase you didn’t get enough inspiration from yesterday’s bean extravaganza post, I wanted to give you one more recipe to add to your ever growing recipe list: these tacos. I posted on twitter shortly after making these tacos that I firmly believed if I ever started a new blog, I’d label “I love tacos.” These in particular pack a rather lovely spicy and garlicky punch. But with that being said, yes, these tacos are spicy: eat with care!

Sriracha Marinated Butternut Squash and Black Bean Tacos
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups ¼” cubed and peeled butternut squash
  • 2 tablespoons sriracha*
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • ½ cup black beans, (drained and rinsed if using canned)
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • 2-3 ounces goat cheese
  • 4-6 tortillas
Instructions
  1. Whisk together sriracha, honey, and vinegar. In a shallow pan, toss butternut squash with sriracha mixture, cover, and let sit for 1-2 hours.
  2. Preheat oven to 375˚.
  3. Place pan of butternut squash in oven and let roast until tender and lightly browning, 25-35 minutes. Stirring halfway through.
  4. In a bowl, toss together black beans, lime juice, and cilantro.
  5. Once butternut squash is done, turn off oven. Wrap tortillas in a damp towel and place in the oven and heat until warm and pliable.
  6. To serve layer black beans, butternut squash, and goat cheese on the warm tortilla. Sprinkle with extra cilantro if desired.
Notes
*Here’s the thing about sriracha, it’s really easy to make at home. I prefer the homemade version and have had lovely success with this recipe.

 

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