
Roasted Butternut Black Bean Tacos with Avocado Sauce
Insanely delicious and super easy to make - these Roasted Butternut Black Bean Tacos with Avocado Sauce will rock your world. Even your non-vegan friends will love this colorful and easy-to-throw-together dish.
Servings 2
Calories 453kcal
Ingredients
For the tacos
- 6 corn tortillas or soft shell tacos (scroll down to notes if making your own)
- 3/4 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
- 2 cups butternut/pumpkin cubed
- 1 cup carrot roughly chopped
- 1 tsp ground cumin seeds
- sea salt to taste
- black pepper to taste
For the avocado sauce
- 1/2 avocado
- 1/2 cup tomato roughly chopped
- 1 clove garlic
- 1 Thai chili pepper or jalapeno (optional) seeds removed
- 1/2 lime/lemon juice only (use less if using lemon)
- sea salt to taste
- black pepper to taste
For the red cabbage salad
- 1 cup red cabbage chopped
- 1 cup green cabbage chopped
- 1/3 cup spring onion (scallion) chopped
- 1/2 lime/lemon juice only, or to taste (use less if using lemon)
- black pepper to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Add carrots and pumpkin to a baking sheet. Season with sea salt, black pepper, and cumin. Drizzle with olive oil and cook for 30-40 minutes in the oven. Last 15 minutes, add black beans too. Toss every 10-15 minutes to roast evenly.
- Meanwhile, add all sauce ingredients to a small food processor or blender and blend until smooth. Set aside in the fridge.
- Combine cabbage salad ingredients. Toss to combine, drizzle with a little lime/lemon juice and season with black pepper to taste. Set aside in the fridge.
- When roasted veggies are almost ready heat tacos and assemble as you like.
Notes
Feeling adventures? Making your own soft shell tacos? Click here to get our recipe.
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