Chef's Pick
30 min.
470 cal.
2 serv.
No Heat
Cook time: 30 minutes
Preheat oven to 400°, mix squash with 1 tbsp oil + salt/pep; place on a sheet pan + roast 15 min; flip veggies over + roast 10-15 min more until tender
Warm up bean salad or enjoy cold
In batches, heat 4 tortillas in skillet over med-high 30 sec or until warm
Divide squash + bean salad among tacos, dollop on 1 tbsp sour cream per taco, then fold + enjoy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Protein
Sugars
470
11g
15
Saturated Fat
3g
15%
Trans Fat
0g
0mg
0%
830mg
37%
72g
27%
Dietary Fiber
12g
43%
Total Sugars
10g
Included 3g added sugars
6%
11g
0%
3%
30%
31%
35%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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