Black Bean & Butternut Sheet Pan Tacos

This is one of those 20-minute dinners that is more than the sum of its parts. Toss everything together on a sheet pan and let it mingle together for 15 minutes in a hot oven and dinner is done!

Black Bean & Butternut Sheet Pan Tacos

1 large butternut squash, cubed

1 red onion, diced

1/2 – 1 jalapeño, finely minced

3 cloves garlic, finely minced

2 Tbsp olive oil

1 tsp cumin

1 tsp smoked paprika



2 cans black beans (15 oz each)

1 lime

Preheat the oven to 425 degrees.

Combine squash, onion, garlic and jalapeño on a sheet pan. Drizzle with olive oil and season with cumin, smoked paprika, salt and pepper.

Roast for 12-15 minutes or Until squash is beginning to brown around the edges.

Add beans and squeeze the lime over all. Toss to coat and return to the oven for 3-5 minutes, or until the beans are heated through.

Serve with warm tortillas, grated cheese, salsa and sour cream.


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