Butternut Breakfast Tacos
4 servings
4 servings
Makes 4 Servings
Preheat oven to 375 F (191 C) and line a baking sheet with parchment paper. Rinse squash cubes under cold water and shake off excess. Toss with taco seasoning until coated. Arrange in a single layer on pan and roast for 30-40 minutes, or until fork-tender and browning, flipping halfway.
Spoon cooked squash into corn tortillas. Top with salsa, guacamole, onions, and cilantro. Drizzle with hot sauce and serve. Note: For heartier tacos, you can add refried beans or black beans. To make homemade guacamole, mash a ripe avocado and stir in lime juice, ground cumin, chopped onion, and chopped cilantro.
Per serving
Calories: 178 kcal
Fat: 6 g
Saturated Fat: 1 g
Calories From Fat: 30%
Cholesterol: 0 mg
Protein: 5 g
Carbohydrates: 26 g
Sugar: 4 g
Fiber: 7 g
Sodium: 652 mg
Calcium: 93 mg
Iron: 1.6 mg
Vitamin C: 25 mg
Beta-Carotene: 2390 mcg
Vitamin E: 1.8 mg
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