Oven-Baked Squash & Black Bean Tacos with Sour Cream & Crispy Onions
Ready to Cook

Oven-Baked Squash & Black Bean Tacos

with Sour Cream & Crispy Onions

40 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • Keep it Vegetarian
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  • add Ground Pork Chorizo & 4 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo & 4 Flour Tortillas
    • add Ground Pork Chorizo & 4 Flour Tortillas

    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook 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.
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    • Nutrition
      PER SERVING
    • Calories
      1220 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Oven-Baked Squash & Black Bean Tacos with Sour Cream & Crispy Onions
    Title
    • 10 oz Pork Chorizo
    • ½ lb Diced Butternut Squash
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 2 tsps 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 Tbsps Roasted Peanuts
    • ⅓ cup Crispy Onions
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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.

    Bake the tray & add the cheese
    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.

    Warm the tortillas & serve your dish
    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! 

    Tips from Home Chefs

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    Oven-Baked Squash & Black Bean Tacos

    Prepare the ingredients & make the base
    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.

    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.

    Bake the tray & add the cheese
    Warm the tortillas & serve your dish
    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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