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–+ servings
A plate of three tacos
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Three Sisters Tacos

Course Main Course
Keyword Pinto Beans, Lime, Tacos, Butternut Squash, Cumin, Onions, Jalapeño Pepper, Chili Powder, Garlic Cloves, Lime Juice, Taco Shells, Onion, Garlic, Corn, Cilantro
Cooking Method Oven
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 140kcal
Author Recipe adapted from: Hannaford

Equipment

  • Oven
  • Baking Dish

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cups Butternut Squash Diced
  • 1 Onion Small, diced
  • 4 cloves Garlic Minced
  • 1 Jalapeño Pepper Minced
  • 1 Tablespoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Salt
  • 2 cups Pinto Beans Drained and rinsed
  • 1 cup Corn
  • ½ Lime
  • ½ cup Cilantro
  • 12 Taco Shells

Instructions

  • Preheat oven to 400°F.
  • Combine squash, onion, and garlic in a baking dish and sprinkle with cumin, chili powder, and salt. Toss with olive oil.
  • Roast for 15 minutes or until vegetables are tender.
  • Add beans, corn, lime juice, and cilantro and return to oven for 5-7 minutes or until hot.
  • Spoon into taco shells and serve.

Nutrition

Calories: 140kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 132mg | Potassium: 301mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2631IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg