Squash and Bean Tacos

Quest #R1
10 Points

avocado hero
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Project Time:
1 hours

Get Skills!

  • mixing
  • peeling
  • chopping
  • presentation
  • Lingo: mince and cube

What you need...

  • large baking tray
  • large sharp knife OR prechopped squash
  • Grownup Supervision

Safety Thoughts

Be careful peeling and chopping the squash as its raw material is slippery and tough. Be careful taking the pan out of the oven; use oven mitts!

DifficultyBeginner

This recipe is quick and easy, and almost everything can be purchased pre-prepared for busy weeknights. Beginner kid cooks can help organize taco toppings into individual bowls, stir together the sauce, and construct their own tacos! More experienced kid cooks can help prepare the squash for the oven. Adjust the spices to a level everyone will enjoy, if needed.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 butternut squash, peeled and cut into 1-inch cubes
 2 tbsp olive oil
 1 can black beans or chickpeas
 ½ tsp each: paprika, chili powder, cumin, garlic powder, salt
 ¼ tsp ground black pepper
 2 bag broccoli slaw, kale slaw, or coleslaw
 2 avocados, sliced
 4 tortillas
 fresh cilantro, minced
 fresh lime wedges

1

Preheat the oven to 425. Peel and deseed the squash, then cut into 1-in cubes. In a large bowl, mix with olive oil and spices. Spread evenly on a large baking sheet, with no pieces overlapping. Use two sheets if needed.

2

Bake squash for 10-15 minutes, remove from the oven and toss, then return to the oven and bake for an additional 10-15 minutes.

3

While squash is baking, drain and rinse black beans. Once squash is tender, remove pan and mix in black beans with squash to warm. Alternatively, they can be warmed in a saucepan on the stove and drained before constructing the tacos.

4

Char, grill, or warm tortillas if using flour tortillas, and top with slaw. Then add scoop of beans and squash, and top with whatever toppings and sauces you prefer.

Ingredients

 1 butternut squash, peeled and cut into 1-inch cubes
 2 tbsp olive oil
 1 can black beans or chickpeas
 ½ tsp each: paprika, chili powder, cumin, garlic powder, salt
 ¼ tsp ground black pepper
 2 bag broccoli slaw, kale slaw, or coleslaw
 2 avocados, sliced
 4 tortillas
 fresh cilantro, minced
 fresh lime wedges

Directions

1

Preheat the oven to 425. Peel and deseed the squash, then cut into 1-in cubes. In a large bowl, mix with olive oil and spices. Spread evenly on a large baking sheet, with no pieces overlapping. Use two sheets if needed.

2

Bake squash for 10-15 minutes, remove from the oven and toss, then return to the oven and bake for an additional 10-15 minutes.

3

While squash is baking, drain and rinse black beans. Once squash is tender, remove pan and mix in black beans with squash to warm. Alternatively, they can be warmed in a saucepan on the stove and drained before constructing the tacos.

4

Char, grill, or warm tortillas if using flour tortillas, and top with slaw. Then add scoop of beans and squash, and top with whatever toppings and sauces you prefer.

Butternut Squash and Bean Tacos
IngredientsDirections
LOG THIS QUEST!
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Grownup Guides

This is a great opportunity to include both younger and older kids in meal preparation.  Enhance the experience by…

  • Finding videos that demonstrate how to peel and cut a butternut squash.
  • Using smaller units of measuring spoons to add up to a total to practice math.
  • Allowing kids to take photos of their completed tacos.

 

Know the Lingo 

Mince: To cut something in teeny tiny pieces 

Cube: To cut something into cubes, usually between 1/2 inch to 1 inch wide. 

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