These tacos basically sum up so many things that my taste buds just love. Butternut squash, zucchini, cilantro, tortillas, and salt. Ya, there are other things in the tacos, but those are the flavors I really love in it.

It’s Friday night. One of my favorite nights of the week. I love going home and enjoying a peaceful night enjoying some good food and usually some relaxing down time. Tonight is tacos and wine. I took out some pollo asada from the freezer for Jon to eat. But I had a craving for butternut squash tacos. And I was not in the mood for meat. What other veggies do I have on hand? Zucchini, tomatoes, onions and all the other taco fillings, even more perfect.

Serves 4
3 cups cubed butternut squash (cut into 1/2 inch cubes)
3 zucchinis, diced
1 yellow onion, diced
1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder (no salt added)
1/2 tsp dried oregano
1/4 tsp dried paprika
1 can black beans, drained and warmed on the stove
4 large flour tortillas
lettuce (1 head of romaine)
tomatoes (about 3)
non fat greek yogurt
salsa
avocado (2-3)

Preheat the oven to 400 degrees.

Toss the butternut squash, zucchini and onions with the olive oil, cumin, salt, pepper, paprika, garlic and oregano.
* I can’t eat spicy food, but if you can, then add 1/4-1/2 tsp cayenne pepper.

Place on a cookie sheet in a single layer. Bake for about 30 minutes. Tossing twice during that time.
*Your house will start to fill with the aroma of tacos, it smells so good!

Remove from the oven and fill your tacos.

I liked to fill them with the squash mixture, black beans, lettuce, tomato, cilantro, greek yogurt, salsa and avocado. Ya, I like A LOT in my tacos! But all of it is good for me so I can easily justify it :)