These butternut squash tacos will literally knock your socks off. Made with perfectly golden and caramelized roasted butternut squash, sauteed spinach, and black beans seasoned with a little cumin, salt, and black pepper piled on your favorite corn or flour tortillas. So healthy and good for your body, but you’d never know it because they taste so delicious. The key ingredient, or secret sauce, that turns these delicious tacos into life-changing ones? Chipotle lime crema. It’s super simple to make in less than 5 minutes.
Make the chipotle lime crema: You may make this up to a few days ahead of time. Keep refrigerated in an airtight container.
Roast the butternut squash: Cook the butternut squash in a preheated 400 degree f oven for 25-35 minutes, or until the squash is tender and starting to brown around the edges.
Prepare the beans: As the squash is roasting, heat the beans in a small pot over low heat with ground cumin and minced garlic. Once warm, remove from heat and cover with a lid to keep warm as you prepare the sauteed spinach.
Cook the spinach: Add as much spinach as you can fit to a large pan with 1-2 tablespoons of water. Heat over medium heat. As the spinach starts to wilt, ass additional spinach until all of the spinach has been cooked. Stir as needed.
Assemble: Build your tacos. Start with beans on the bottom, followed by spinach, butternut squash, and chipotle lime crema.