Acorn Squash Wonder Tacos/chalupas

Ingredients

• 1 acorn squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup red onion, diced
• 1/4 cup roasted red pepper, diced
• 1/4 cup black beans, drained and rinsed
• 1/4 cup corn
• 1/4 cup cilantro, chopped
• 1/4 cup queso fresco, crumbled
• 1/4 cup avocado, diced
• 1/4 cup salsa
• 8 small corn or flour tortillas

Directions

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Brush the cut sides of the squash with the oil.
4. Sprinkle with chili powder, garlic powder, cumin, salt, and pepper.
5. Place squash cut side down on the baking sheet.
6. Roast squash for 20-25 minutes, or until it’s tender.
7. Remove from oven and let cool slightly.
8. Once cooled, shred the squash with a fork.
9. In a large bowl, combine the squash, onion, red pepper, beans, corn, cilantro, queso fresco, and avocado.
10. Stir in the salsa and mix until combined.
11. Divide the mixture among the tortillas and serve.

Interesting Facts

• The acorn squash is rich in vitamins A and C, as well as potassium and fiber.
• This dish is vegan and gluten-free.
• You can substitute the queso fresco for feta or goat cheese.
• The roasted red pepper adds a sweet and smoky flavor to the tacos.