Roasted Delicata Squash Tacos

With quinoa, black beans and peppers.

I love delicata squash. It is delicious and also super easy to prepare. Just slice the ends off, cut it down the middle and scoop out the seeds. You don't need to remove the skin because it is completely edible! This recipe would make a great taco bowl too for leftovers or if you wanted to cut out the tortillas. Some ideas for dressing up your tacos or your bowl include avocados, radishes, cilantro, corn, sliced jalapenos, scallions, microgreens, lettuce, vegan sour cream, hot sauce or other roasted veggies.

About 16 Tacos

Ingredients:

1/2 Cup Quinoa

1 Cup Water

1 Can Black Beans

1 Can Diced Tomatoes

2 Delicata Squash

1 Garlic clove, minced

1/2 Onion, diced

1 Green Pepper (ex. Bell, Poblano)

1 tsp. Chili Powder

1/2 tsp. Cumin

1/2 tsp. Oregano

Salt & Pepper, to taste

Preheat your oven to 425 degrees. Once you have sliced the ends off of your squash and sliced it in half lengthwise, slice it into 1/2" half moons. It is easier to slice it in half if you rest it on on of the trimmed ends and cut straight down. Also, when cutting half moons cut from the inner flesh side. Place the squash on a baking sheet lined with parchment paper and roast for 15 minutes. Flip the squash and roast another 10 minutes.

Bring quinoa and water to a boil in a sauce pot with a little salt. Reduce to a simmer and cover for 15 minutes. Remove from heat and let it rest covered for about another 10. Fluff with a fork.

Sauté onion and pepper with a little salt until they are soft. Add the spices and cook a minute or two while stirring. Add the minced garlic and cook another minute. Next add rinsed black beans and the diced tomatoes. Cook through on medium-low for several minutes. Season with salt and pepper, to taste. You may want to cover and let sit for a few minutes to let the flavors come together. Enjoy!