An easy weeknight supper that partners the rich, nutty squash with Mexican textures and flavours. Serves 2 as a main or 4 with a salad or other side.
1 small squash, peeled, seeded and diced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can black beans, drained and rinsed
Optional toppings: avocado, lettuce, salsa, tomato, sliced radish, sprouted seeds.
Heat oven to 200 degrees celcius. In a large baking dish, toss together the squash, olive oil and all the spices until everything is coated. Roast the squash until it’s tender, about 40 minutes, flipping once.
When the squash is about 5 minutes from being done, toss the beans into the roasting pan, stir and stick back into the oven until the squash is done. Place desired amount of taco mixture into your tortillas and top with your favourite toppings!