I love eating seasonal, especially in the fall, when there are so many vibrant and warming vegetables to include in our meals! One of my faves is the delicata squash because it is inherently gluten-free, high in fiber (hello digestion!), and boosts your immune system as it contains iron and Vitamins A + C. The best part about this recipe? You get to wrap them up in a nice grain-free tortilla for an easy, healthy + seasonal weeknight meal. Happy cooking!
Delicata Squash Tacos (DF, GF, V)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 6 tacos
Ingredients
- 6 Siete tortillas
- 1-2 Delicata squash (depends on size)
- 2 tbsp olive oil
- Black pepper, garlic powder + smoked paprika to taste
- 1 ½ cups spinach, thinly diced
- ¼ cup black beans, rinsed + drained
- ¼ cup cherry tomatoes, quartered
- 1 avocado, thinly sliced
- 2 lime wedges
Instructions
- Preheat the oven to 375 degrees F and line a baking tray with parchment paper.
- Wash + dry the squash and slice off the ends. Then halve and scoop out seeds and slice each half into ½ inch slices.
- Place slices on parchment paper and drizzle with olive oil and season with spices. Bake for 45 minutes, flipping halfway.
- Once you flip the squash, start preparing the rest of the ingredients.
- Take the squash out of the oven to cool and heat each tortilla on a pan or over the burner until desired texture.
- For each taco, layer with spinach, 2-3 delicata squash slices, black beans, tomatoes, avocado and squeeze of lime. Enjoy!
With Health + Happiness Always,
Jax
PS – Join my first LIVE workout video of the month, here!
