Oven-Baked Squash & Black Bean Tacos
with Sour Cream & Crispy Onions
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! To pile into soft flour tortillas, you'll bake a hearty vegetarian filling of butternut squash, black beans, spinach, smoky-sweet guajillo sauce, and spicy chipotle chile paste. You'll top the tacos off with crunchy peanuts and crispy onions.
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! To pile into soft flour tortillas, you'll bake a hearty vegetarian filling of butternut squash, black beans, spinach, smoky-sweet guajillo sauce, and spicy chipotle chile paste. You'll top the tacos off with crunchy peanuts and crispy onions.
Nutrition per serving
Ingredients
10 oz
Pork Chorizo
½ lb
Diced Butternut Squash
8 each
Flour Tortillas
1 each
15.5-oz can Black Beans
2 tsp
Chipotle Chile Paste
⅓ cup
Guajillo Chile Pepper Sauce
3 oz
Baby Spinach
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Sour Cream
3 tbsp
Roasted Peanuts
⅓ cup
Crispy Onions
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the beans. In the tray, combine the spinach, drained beans, guajillo sauce, squash, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & add the cheese
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork and the chorizo is cooked through. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the beans. In the tray, combine the spinach, drained beans, guajillo sauce, squash, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & add the cheese
Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork and the chorizo is cooked through. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted. Remove from the oven.
step 3
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!
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