Roasted butternut squash marinated in sriracha sauce is mixed with black beans, corn, and a variety of fresh toppings in these spicy and tasty tacos. They taste great and are a fun change from regular tacos!
Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. Sour cream and lime wedges for serving.
Instructions: Preheat your oven to 425F 220C. In a bowl, combine olive oil, sriracha sauce, cumin, chili powder, salt, and pepper. Mix well. Add the diced butternut squash to the bowl and toss until it's coated with the sriracha marinade. Spread the marinated butternut squash on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring once halfway through. While the butternut squash is roasting, heat the black beans and corn in a saucepan over medium heat until heated through. Warm the tortillas according to the package instructions. To assemble the tacos, place a spoonful of the black bean and corn mixture on each tortilla. Top with roasted sriracha butternut squash, chopped red onion, cilantro, shredded lettuce, diced tomatoes, and cheddar cheese. Drizzle with sour cream and serve with lime wedges for squeezing over the tacos. Enjoy your Sriracha Marinated Butternut Squash and Black Bean Tacos!