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 4 Servings
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  • add Ground Pork Chorizo & 4 Flour Tortillas
    add 20 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
      1040 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Squash & Black Bean Tacos with Sour Cream & Crispy Onions
    Title
    • 20 oz Pork Chorizo
    • 12 Flour Tortillas
    • 1 lb Diced Butternut Squash
    • 2 15.5-Oz Cans Black Beans
    • 4 tsps Chipotle Chile Paste
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 6 oz Baby Spinach
    • ⅓ cup Crispy Onions
    • 3 Tbsps Roasted Peanuts
    • ½ cup Sour Cream
    • 2 Single-Use Aluminum Trays
    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. 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

    Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the trays 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 trays with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!

    Tips from Home Chefs

    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. 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

    Add the chorizo (tearing into bite-sized pieces before adding) in an even layer on top of the prepared base. Tightly cover the trays 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 trays & 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 trays with the warmed tortillas. Top with the sour cream, peanuts, and crispy onions. Enjoy!

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