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Lentil, Roasted Butternut Squash and Black Bean Tacos

Servings: 4
Author: Wanda Baker


  • 3 cups butternut squash cut into small cubes (3/4 inch)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp chili powder
  • salt and black pepper
  • ½ cup bacon chopped small
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 540 ml can black beans drained
  • 1 tsp cumin
  • ½ cup stock
  • ½ cup green lentils cooked
  • ¾ cup sour cream
  • 1 tbsp chipotle in adobe chopped fine
  • 2 tsp lime juice
  • cilantro sprigs
  • 10 flour tortillas warmed
  • 1 lime cut into wedges


  • Preheat your oven to 400F. Line a baking sheet with parchment paper. In a bowl mix together squash olive oil, cumin, chili powder, and a good pinch of salt and pepper. Spread onto baking sheet and roast until browned around the edges about 30 minutes. Stir half way through. Remove and set aside.
  • Add your bacon to a pot and saute until browned. Remove with slotted spoon leaving fat in pan. Add onion and cook until translucent. Add garlic, cumin and a pinch of salt and pepper cooking for 2 minutes. Pour in beans and broth. Bring to a boil and drop to a low simmer. Cook about 15 minutes. Season as needed. Set aside.
  • To make chipotle sauce, add sour cream, chipotle, lime juice and a pinch of salt to a bowl. Stir until blended. Set aside in fridge until ready to use.
  • Heat a sauce pan over high heat. Using tongs add one flour tortilla at a time flipping after 30 seconds. This will heat and blister your tortillas. Continue until all done.
  • To assemble tacos: fill tortillas with a couple small sprigs of cilantro, roasted squash, beans and a sprinkle of cooked lentils. Sprinkle on a little bacon, drizzle on chipotle sauce, a squeeze of lime juice and serve.


If you are sensitive to heat, use less chipotle in your sauce.
Substitute spinach or flat leaf parsley if you do not like the taste of cilantro.
Follow instructions on your dried lentils bag to cook them and have them ready to go.