Sriracha Marinated Butternut Squash and Black Bean Tacos

Dinner, Lunch, Mexican, Mexican, Vegetarian


2 cups 1/4″ cubed and peeled butternut squash

2 tablespoons sriracha*

1 tablespoon honey

1 tablespoon apple cider vinegar

1/2 cup black beans, (drained and rinsed if using canned)

1 tablespoon lime juice

2 tablespoons cilantro

2-3 ounces goat cheese

4-6 tortillas


Whisk together sriracha, honey, and vinegar. In a shallow pan, toss butternut squash with sriracha mixture, cover, and let sit for 1-2 hours.

Preheat oven to 375˚.

Place pan of butternut squash in oven and let roast until tender and lightly browning, 25-35 minutes. Stirring halfway through.

In a bowl, toss together black beans, lime juice, and cilantro.

Once butternut squash is done, turn off oven. Wrap tortillas in a damp towel and place in the oven and heat until warm and pliable.

To serve layer black beans, butternut squash, and goat cheese on the warm tortilla. Sprinkle with extra cilantro if desired.