Three Sisters Tacos

Preheat oven to 400°F. Toss the butternut squash with the olive oil, the cumin, and ¼ teaspoon of the chili powder. On a greased baking sheet, spread the squash into a single layer and bake for 30 minutes, ﬂipping halfway. Scoop into a serving bowl once cooked.
While the squash is roasting, combine the black beans, corn, feta, Greek yogurt, paprika, and remaining chili powder in a large bowl, and stir until well combined.
Evenly divide the cooked squash and the corn-black bean mixture among the 8 warmed tortillas, then top each taco with ⅛ avocado and hot sauce, to taste.

Banner Image:

ThreeSistersTacos_KT1.jpg

Grain:

Corn [1]

Ingredients:

12 ounces butternut squash, chopped (fresh or frozen and thawed

2 teaspoons olive oil

¾ teaspoon chili powder

½ teaspoon cumin

1 (15-ounce) can corn, no-salt-added, drained and rinsed

1 (15-ounce) can black beans, no-salt-added, drained and rinsed

¼ teaspoon paprika

3 tablespoons crumbled feta

¼ cup plain Greek yogurt

1 avocado, sliced

8 whole grain corn tortillas, warmed

Hot sauce, to taste

Active time:

10 minutes

Yield:

8 tacos

Nutrition:

Calories: 440, Total Fat: 14g, Saturated Fat: 2.5g, Sodium: 120mg, Carbohydrate: 71g, Fiber: 13g, Total Sugar: 9g (Added Sugar: 0g), Protein: 16g

Author:

An Oldways recipe, courtesy of Kelly Toups

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

The “Three Sisters” refer to corn, squash, and beans – three crops that Native Americans grew in harmony with each other, that made up the basis of many meals throughout the Americas. We’ve included our favorite taco ﬁllings below, but feel free to swap in your own favorite garnishes, such as fresh cilantro, pickled red onions, or sliced jalapeños. If you don’t have canned corn, feel free to swap in frozen, thawed corn, or better yet, fresh.

Serving Size:

2 tacos