Chef's Pick
29 min.
460 cal.
2 serv.
Mild
Cook time: 29 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
Meanwhile, heat beans in a skillet over med-high, or microwave in a covered, microwave-safe bowl 2-3 min until warm
Stack 4 tortillas on a plate + wrap with a damp paper towel; microwave 15-30 sec or until warm + soft
Divide squash + beans to tacos; dollop with 1-2 tbsp sour cream
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
460
14g
18
Saturated Fat
8g
40%
Trans Fat
0g
20mg
7%
530mg
24%
74g
27%
Dietary Fiber
13g
47%
Total Sugars
9g
Included 0g added sugars
0%
11g
0%
30%
19%
20%
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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