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
+$9.49/serving 4 Servings
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    From the Test Kitchen

    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.

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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    ingredients
    Oven-Baked Squash & Black Bean Tacos with Sour Cream & Crispy Onions
    Title
    • 1 lb Diced Butternut Squash
    • 2 15.5-Oz Cans Black Beans
    • 8 Flour Tortillas
    • 4 tsps Chipotle Chile Paste
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 6 oz Baby Spinach
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ cup Sour Cream
    • ⅓ cup Crispy Onions
    • 3 Tbsps Roasted Peanuts
    • 2 Single-Use Aluminum Trays
    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. Between the two trays, evenly divide 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 each tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays & add the cheese
    2 Bake the trays & add the cheese

    Tightly cover the trays with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork. 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, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, 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 trays with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!

    Tips from Home Chefs

    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. Between the two trays, evenly divide 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 each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays & add the cheese

    Tightly cover the trays with foil and bake 28 to 30 minutes, or until the squash is tender when pierced with a fork. 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 trays & add the cheese
    Warm the tortillas & serve your dish
    3 Warm the tortillas & serve your dish

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, 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 trays with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!

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