Tacos but make it fall-inspired! Pat the Spatula is so excited to share this brand new butternut squash & black bean taco recipe with you that's perfect for the season! It's also a great appetizer to serve at holiday parties! It's a perfect flavor balance of sweet and savory! Pat the Spatula hopes you give this recipe a try and enjoy!
Preheat the oven to 400 F. Season and cut your butternut squash. Cut into 1/2" cubes
Add the squash to a baking sheet. Season it with the squash seasonings and olive oil and roast for 25-45 mins, depending. Once you see it browning, it is done
In a small pot, cook the beans. Add the broth, beans, and all of the bean seasonings to a pan. Heat for 5 minutes until heated through
On a large baking sheet lay out your tortillas. Add some cheese on the tortilla, followed by some roasted squash and beans. Then add more cheese on top
You will first bake the tortillas open for 10 minutes, and then once the cheese gets a little melty, you will fold the tortillas over and bake until crispy, which is another 5-10 minutes
