Black Bean & Delicata Squash Tacos with Avocado, Toasted Coconut, and Lime

Name: Black Bean & Delicata Squash Tacos with Avocado, Toasted Coconut, and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 piece Delicata squash; Coconut oil; Honey; piece Flour tortillas; Cooked black beans; piece Avocado; Toasted coconut; 1 piece Lime; Cilantro

15 mins prepServes 2

An unpopular opinion during Thanksgiving week, these Black Bean & Delicata Squash Tacos offer a fresh alternative with avocado, toasted coconut, and a squeeze of lime.

2 servings

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Instructions

Preheat your oven to 425°F. Slice the delicata squash, keeping the seeds as they are edible and add a nice crunch. Toss the sliced squash with some coconut oil and honey until coated. Bake for 25 minutes, flipping the squash halfway through. Warm your flour tortillas. Top the tortillas with the cooked black beans, roasted delicata squash, avocado slices, toasted coconut, a squeeze of fresh lime juice, and a sprinkle of cilantro.

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Black Bean & Delicata Squash Tacos with Avocado, Toasted Coconut, and Lime

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