Delicata Squash Tacos
1 lb. delicata squash, halved and seeded
1 medium onion, cut into thin wedges
3 tablespoons lime juice
½ teaspoon chili powder
Sea salt and freshly ground black pepper, to taste
1 15-oz. can no-salt-added black beans, rinsed and drained
1 cup frozen roasted corn, thawed
1 roma tomato, seeded and chopped
¼ cup thinly sliced scallions (green onions)
1 fresh jalapeño chile, seeded and finely chopped (see note in intro)
12 6-inch corn tortillas, warmed
1 medium avocado, halved, seeded, peeled, and sliced
Fresh cilantro leaves
- Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Cut squash into ½-inch-thick slices, then cut slices into thirds. Place squash and onion in a bowl. Add 2 Tbsp. of the lime juice, the chili powder, and salt and black pepper; toss to coat. Spread in prepared pan. Roast about 25 minutes or until squash is tender and golden, stirring once.
- Meanwhile, for salsa, in a bowl combine beans, corn, tomato, scallions, jalapeño, and the remaining 1 Tbsp. lime juice.
- Fill tortillas with roasted squash mixture, salsa, sliced avocado, and fresh cilantro. Serve with lime wedges.