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To mix things up, you can swap in butternut squash for pumpkin. Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants.
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare taco filling: In a large bowl, toss pumpkin with oil and cayenne
and spread on baking sheet; bake 30 minutes, or until tender, stirring every
3. Prepare refried beans: In a skillet over medium, heat oil. Add onion
and sauté until translucent, about 3 minutes. Add garlic and chile powder
and sauté 1 minute. Add beans and sauté 4 minutes. Stir in water, salt and
pepper. Using the back of a spatula or a potato masher, mash the beans to
desired texture and heat and stir until thickened, about 5 minutes more.
4. Prepare guacamole: In a medium bowl, mash together avocado, minced
garlic and lime juice.
5. Assemble tacos: To make 1 serving, spread ¼ of the refried beans across
2 tortillas; top with ¼ each of the roasted pumpkin, diced tomato, cilantro and guacamole. Serve with lime wedges.
If following our Meal Plan, refrigerate leftovers in separate containers. Reheat beans and pumpkin and assemble tacos when called for.
- Serving Size 2 tacos
- Calories 511
- Carbohydrate Content 67 g
- Cholesterol Content 0 mg
- Fat Content 24 g
- Fiber Content 20 g
- Protein Content 14 g
- Saturated Fat Content 11 g
- Sodium Content 418 mg
- Sugar Content 6 g