Description

Some of my favorite meals to make are sheet pan meals! Chop, toss, roast, and voilà, you have a complete meal with very little active time and even less dishes. These tacos have a wonderful variety of textures and flavors, plus they are perfect for a weeknight dinner.

Ingredients

Scale

2 cups (270 g) diced and peeled butternut squash
2 cups (160 g) chopped baby bella mushrooms
1 can (15 ounces, or 425 g) black beans, drained and rinsed
1 cup (160 g) chopped yellow onion
1 tablespoon (15 ml) sunflower oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, or more to taste
¼ teaspoon dried oregano
¼ teaspoon paprika
Pinch of cayenne pepper
2 cups (295 g) chopped tomatillos, with husks removed
8 corn tortillas
1 cup (55 g) shredded cabbage
1 jalapeño, thinly sliced
8 small lime wedges

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Instructions

Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Notes

Be sure that the squash is diced–not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast!

Nutrition

Serving Size: 1