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To assemble the tacos heat a medium-sized skillet over medium to low.
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Heat one tortilla on the skillet at a time.
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Once warmed, place ½ cup of kale on the tortilla.
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If you’re using frozen butternut squash, defrost in the microwave and then saute on a pan with a little bit of olive oil until slightly crispy. If using fresh, roast in the oven for 20 minutes at 400 degrees F and then saute on a pan with a little olive oil until slightly crispy.
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Top tortillas with approximately ½ cup black beans, ½ cup butternut squash, and ¼ cup sliced peppers each.
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Repeat with remaining tortillas and top with sliced avocado, pumpkin seeds, or crumbled feta cheese.
Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN.